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Mixed Salad with Dalisa Italian Sausage and Grapefruit
- Prep. 15 min
- Cook time 20 min
- Foodies. 4
- Print the recipe
Ingredients
Honey Balsamic Vinaigrette
-
4 to 6
of Dijon mustard
-
4
of honey
-
1
of balsamic vinegar
-
2 tbsp
lemon (for the juice)
-
2 tbsp
of vegetable oil
-
1 cup
Preparation
- Peel and oil the onions. Season with salt and pepper.
- In a pan or on the BBQ, sear the sausages and onions for 2 minutes per side. Bake at 375°F for 10 minutes or until the onions are tender and the sausages are cooked through. Reserve.
- Cut the grapefruit into segments to keep only the flesh of the fruit, removing all the membrane and the peel.
- In a Mason jar, combine all the ingredients for the vinaigrette. Shake vigorously. Reserve.
- Slice the sausages and onions into pieces.
- In 4 plates, randomly spread the sausages, onions and grapefruit. Garnish with microgreens, pine nuts and Parmesan. Drizzle with dressing. Makes 4 entrées.
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