SIZZLING SUMMER PREMIO SAUSAGE
AND RASPBERRY SALAD
1 package Premio Sweet Italian Sausage Links
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 garlic clove, crushed
1 tablespoon capers
½ teaspoon lemon zest
½ teaspoon ground black pepper
5 cups baby spinach leaves
1 cup fresh raspberries
¼ cup basil leaves, sliced
2 tablespoons dried currants
2 tablespoons pine nuts, toasted
Grated Parmesan cheese, for garnish
Preheat grill to medium heat. Cook sausage for 15-20 minutes,
turning occasionally, until sausages are cooked through (a minimum internal temperature of 165 F). Remove and keep warm.
In a large saucepan, combine the balsamic vinegar, olive oil,
garlic, capers, lemon zest and pepper. Place the pan on the grill
rack and heat until vinaigrette is well blended and warmed
through. Remove from heat; add spinach and toss to coat.
Divide spinach onto 4 plates. Place 1 sausage on top of the spinach.
Sprinkle each plate with raspberries, basil, currants and pine nuts.
Drizzle any additional dressing over top. Garnish with grated
Parmesan, if desired. Makes 4 servings.