3 chicken sausage links
1 large fennel bulb, sliced into quarters
1 large crisp red apple
2 cups arugula
Olive oil, to taste
Red wine, to taste
Sea salt (I used citrus finishing salt)
Fresh ground pepper
Grill the sausage and fennel quarters on a medium-high grill about 350 to 400 degrees. Chicken sausage should be done when it registers 170 degrees internally when checked with an internal-read thermometer like the Thermapen. (Aidells and Al Fresco brands are precooked, but for non-precooked sausage you need to make sure you hit this internal temperature.) Fennel should begin to soften and develop nice char marks.
Remove chicken sausage and fennel, and let cool. Next, thinly slice the apple and layer on top of a bed of arugula. Slice the fennel and sausage and layer onto each salad. Drizzle with olive oil (see directions for citrus-infused olive oil below) and red wine vinegar. Sprinkle with sea salt (I used a citrus finishing salt) and fresh ground pepper.
Note: To make Meyer lemon infused olive oil, I combined extra virgin olive oil with 2 preserved Meyer lemons and emulsified with an immersion blender. I’ve been using this oil to drizzle onto salads and veggies, and it adds a great hint of flavor.
Source: Robyn Medlin Lindars/GrillGrrrl.com