Grilled Sausages with Figs and Mixed Greens

Shocker...another salad. It's summer and that's all I want to "cook"! Figs have been bountiful this season. Longtime readers know I love my figs. Each season I look for fun ways to use them and didn't have to look far beyond last month's Bon Appetit. I'm currently crushing on their recipes that can be turned into leftovers later in the week. Last month (well technically June) it was the grilled chicken and now it's sausages and figs. I made my own pomegranate molasses because I had a bottle of pom juice that needed to be used up and I did the full amount of dressing since I ended up making the leftover recipe as well.  I reduced the pom a bit too much so whisking the dressing was a bit of a challenge, but otherwise this is fast and easy and really fresh. It's another winner and I think you'll agree.



Grilled Sausages with Figs and Mixed Greens
(Adapted from Bon Appetit, August 2010)

Makes 2 servings

2 sausages (I used spinach, Fontina, and roasted garlic chicken sausages. You can also use lamb or spicy Italian sausage)
2 or 3 1/2-inch thick slices of red onion
2-4 tablespoons Pomegranate-Cumin dressing (recipe below)
4-5 cups mixed greens
2 tablespoons crumbled feta
8 fresh figs, halved
2 tablespoons sliced fresh mint leaves

Preheat a grill or grill pan over medium-high heat. Brush the sausages and the onions with about 1tablespoon of the dressing.  Grill the sausages until cooked through, about 12-14 minutes. Then cook the onions until charred, about 10 minutes.

Toss the greens with the remaining dressing. Mound the salad onto a plate or bowl. Slice the sausages and place on top of the greens. Top the sausages with the cheese, figs, and mint.

Printable Recipe

Pomegranate-Cumin Dressing
(Adapted from Bon Appetit, August 2010)

Makes about 1 cup of dressing

5 1/2 tablespoons extra-virgin olive oil
4 1/2 tablespoons white balsamic vinegar
3 tablespoons sliced fresh mint leaves
1 1/2 tablespoons pomegranate molasses
1 tablespoon ground cumin
4 tablespoons minced shallots
Salt and pepper to taste

In a medium bowl, whisk together the oil, vinegar, mint, mint, molasses and cumin.  Stir in the shallots. Season with salt and pepper to taste.

Printable Recipe