4 PCC chicken or turkey Italian sausage links
2 tablespoons olive oil
1 cup sliced leek
1 tart apple such as Honeycrisp or Cameo, cut into 3/4-inch dice
1 teaspoon finely minced rosemary or 2 to 3 sage leaves, chopped
1/2 cup coarsely chopped toasted hazelnuts
1/4 teaspoon ground clove
2 tablespoons maple syrup
2 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
Salt and pepper, to taste
4 to 6 cups mixed salad greens or tender braising greens
Preheat oven to 350° F.
Roast the sausages in the oven for 15 to 20 minutes, or until done through. Cut them into 1/2-inch slices.
Meanwhile, heat the olive oil in a heavy sauté pan and add the leeks. Stir-fry for 3 to 4 minutes. Add the apples, sausage and rosemary and cook 3 to 4 minutes more. Stir in the remaining ingredients except the salad greens and heat through. Arrange the greens on 4 plates and spoon the warm topping over.