A warm hardy dinner salad with a fabulous dressing!
About 4 cups arugula, washed and torn into bite-sized pieces
12 ounces or so of pre-cooked, cased chicken sausage cut into 1/2 inch rounds*
1/3 cup apple cider vinegar
1 tablespoon maple syrup
1 tablespoon Dijon mustard
1/2 teaspoon sea salt
1 tablespoon extra virgin olive oil
Black pepper as desired
Steam the potatoes until the cubes are fork tender. Transfer to a large bowl and add the arugula. Cover to keep warm.
Sauté the cooked, cut sausage pieces in a medium skillet until browned and heated through. Stir as the sausage browns. When done, add to the potato and arugula in the covered bowl.
Remove the pan from the heat and whisk in vinegar, maple syrup, mustard and sea salt. Scrape up any browned bits from the bottom of the skillet.
Gradually whisk in the oil. Pour the dressing over the salad and toss until the arugula is wilted.
Add a little black pepper if desired.
* For a preliminary cooking of the sausages, place them in a pot and cover with water. Bring to a boil, reduce the heat to a good simmer and cook for about 10 minutes.