| Ingredients |
| 4 |
Isernio’s Italian Sausages |
| 4 |
c. arugula leaves |
| 4 |
c. mixed salad
greens |
| 1 |
medium fennel bulb, tops trimmed, bulb cut into matchstick-size strips |
| 3 |
tbsp. chopped fresh chives |
| 3 |
tbsp. olive oil |
| 1 1/2 |
tbsp. balsamic vinegar |
|
Parmigiano cheese shavings
(use potato peeler)
|
| Method |
 Sauté sausages in heavy large skillet over medium heat until browned and cooked through, about 8 minutes.
Slice into 1/2" coins. (See cooking instructions.)
|
Meanwhile, combine
arugula, mixed greens, fennel and chives in large bowl. Whisk olive oil and vinegar in small bowl to blend well.
Season generously with salt and pepper. Toss salad
with dressing. Top with warm sausages and shaved Parmigiano
cheese.
Serves 4. |
|
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|
