The beauty of this salad is that it tastes like summer. Refreshing, served a little warmer than your regular salad it can be a meal. In my case, I accompanied it with grilled pizza (GF for my wife)
1x Orange cut in half on its side
6x Honey Maple Sausages
1x Head of Roman lettuce cut in 4 quarters length
1x Yellow Pepper in slices
Cherry Tomatoes halved
Goat Cheese enough to garnish
Almonds for garnish (or sunflower seeds)
Herbs de Provence
Salt and Pepper
1/4 cup Olive oil
1/3 cup Pomegranate or Cherry Balsamic Vinegar
1/3 cup Aioli (or mayo)
2 tbs Honey or Maple syrup
Fire up the BBQ. Place the sausages on the grill, not to high a heat. Turn them from time to time. Keep an eye on them. Generously oil up the lettuce, peppers and oranges in a bowl, add some herbs the Provence, toss them around a little so that they are well coated. When sausages are getting halfway done, put the lettuce, oranges and peppers on the grill, again, not to hot. Keep the leaves from the lettuce out of the flames and away from the primary heat source, towards the outer part of the grill. Meanwhile, prepare the vinaigrette.
Mix the aioli and olive oil in a small bowl with a small whip until well incorporated and add the remaining ingredients. Whisk, set aside.
Once the veggies are nicely grilled and sausages are cooked, remove them from the BBQ and set on a cutting board. Cut up the sausages in an angle, chop the lettuce and separate the orange slices. Note: You can leave the lettuce as is and simply lay it down in the plate as a “boat” for the rest of the salad mix to rest on. It’ll require that you cut through your salad but it presents well (I did that –see picture above).
Set the lettuce down, spread the peppers, tomatoes, sausages, and oranges. Sprinkle your salad with the dressing (you might want to give it a final whisk before pouring), garnish with toasted almonds and goat cheese crumbs. Season well and sprinkle a bit more herbs. Serve.