Grilled Sausage Salad with Quick Apple Compote and Watercress Recipe
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Category
Salads
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Cusine
American
What do you need?
How to make?
Ingredients
4 cooking apples, cored and cut into eighths
1/2 cup water
1 teaspoon ground cinnamon
1 teaspoon ground ginger
3 tablespoons lavender honey
1 pound sausage links cut in half lengthwise
2 tablespoons coarse-grain mustard
Several handfuls fresh watercress, stemmed
1 to 2 tablespoons sesame oil
Salt and black pepper
Directions
Add the apples, water, cinnamon, ginger, and honey to a medium-sized saucepan. Cover and cook over low heat until the apples fall apart, about 15 minutes. Turn off the heat and cover to keep warm. Meanwhile, preheat the broiler to high. Set the sausages on a baking sheet cut-side up. Transfer the baking sheet to underneath the broiler, and cook until the sausages look browned but not burnt, one to two minutes. Carefully remove the baking sheet. Flip the sausages, and then smear the mustard on top of them. Place the baking sheet underneath the broiler again, and cook until the sausages start to brown, another one to two minutes. Turn off the heat, and set the baking sheet aside. Add the watercress to a large bowl. Pour in about one tablespoon of the sesame oil and toss. Add more sesame oil if the leaves aren't evenly coated. Season the watercress with salt and pepper to taste. Divide the watercress between four plates, and top each with some of the sausage, mustard-side up. Spoon some of the apple compote along the side of each. Serve with more mustard, if desired.