Grilled Lamb Sausage with Goat Cheese, Heirloom Tomatoes, Olives and Herbs (Bobby Flay) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
2 tablespoons aged sherry vinegar |
1 tablespoon freshly squeezed lemon juice |
1 tablespoon finely diced shallot |
2 teaspoons dijon mustard |
1 teaspoon california clover honey |
kosher salt and freshly ground black pepper |
1/3 cup california extra-virgin oil |
1 pound fresh lamb sausages, such as northern california lamb sausages |
canola oil, for brushing |
kosher salt and freshly ground black pepper |
1/2 cup assorted black olives, pitted and halved |
1/4 cup fresh parsley leaves, roughly chopped |
1/4 cup whole toasted pistachios, chopped |
8 ounces california soft goat cheese, cut into pieces |
6 ounces baby mixed organic greens |
1/2 small red onion, thinly sliced |
2 tablespoons chopped fresh basil |
2 tablespoons chopped fresh tarragon |
Directions:
1. For the vinaigrette: Whisk the vinegar, lemon juice, shallots, mustard and honey in a bowl. Sprinkle with salt and pepper. Slowly stir in the olive oil. Taste and season with salt and pepper.
2. For the salad: Heat the grill for direct grilling. Brush the sausages with canola oil and sprinkle with salt and pepper. Grill the sausages until golden brown on both sides and just cooked through, about 10 minutes. Remove and set aside for 5 minutes.
3. Toss the olives, parsley, pistachios, cheese, greens, onions, basil and tarragon. Sprinkle with salt and pepper and some of the vinaigrette. Serve with the sausages.
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