Warm Sausage-and-Fennel Salad with Cranberries and Pecans

November 2010
Warm Sausage-and-Fennel Salad with Cranberries and Pecans

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Makes: 8 servings

Prep: 20 mins

Cook: 20 mins

  • 4 large fennel bulbs--quartered lengthwise, cored and thinly sliced
  • 2 cups dried cranberries
  • 2 cups pecan pieces, toasted
  • 1 bunch fresh parsley leaves, coarsely chopped
  • 1 small red onion, halved lengthwise and thinly sliced
  • 1/4 cup white wine vinegar
  • 1 tablespoon dijon mustard
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • Salt and pepper
  • 4 pieces sweet italian sausage (about 12 ounces)
  1. In a large bowl, combine the fennel, cranberries, pecans, parsley and onion.
  2. In a small bowl, combine the vinegar and mustard. Whisk in 1/4 cup olive oil; season with salt.
  3. In a medium skillet, heat the remaining 2 tablespoons olive oil over medium heat. Add the sausage and cook until well-browned and cooked through, about 20 minutes. Let cool slightly and cut into 1/2-inch rounds. Add the warm sausage and the vinaigrette to the salad and toss to coat; season with salt and pepper.