Sausage and Raspberry Salad

In hindsight, the sausage would be better barbecued, as recommended (I sauteed it.)  That said, I really liked this salad and the dressing and I plan to use the dressing on other salads. Pine nuts don't add much and are really expensive (about $8 for a small bag) - I'll use cashews or almonds next time. Raspberries just came into season and are still tart, but that worked well with the other ingredients.  This was the first time that I used an herb (basil) from my new herb garden!

I'll definitely make this salad again.

4 servings

16 calculated points

Gewurtztraminer (sweet or dry)

Ingredients

• 4 sweet Italian sausage links
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 1 garlic clove, crushed
• 1 tablespoon capers
• ½ teaspoon lemon zest
• ½ teaspoon ground black pepper
• 4 cups baby spinach leaves
• 1 cup fresh raspberries
• ¼ cup basil leaves, snipped
• 2 tablespoons dried currants
• 2 tablespoons toasted pine nuts
• Grated Parmesan cheese, for garnish

Directions

1. Preheat grill to medium heat. Cook sausage for 15-20 minutes, turning occasionally or until the sausages are cooked through. Remove and keep warm.

2. In a sturdy, small saucepan, place the vinegar, olive oil, garlic, capers, lemon zest and pepper. Place pan on the grill rack and heat until vinaigrette is well blended and warmed through.

3. Divide spinach onto plates. Place one sausage on top of spinach. Sprinkle on the berries, basil, currants and pine nuts. Drizzle the dressing over top, garnish and serve.