Winter sausage salad

This winter sausage salad is a great way to use up last nights leftover sausages.

Recipe «Winter sausage salad» presented in category Recipes / Salads, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 1 bunch baby beetroot, washed, trimmed, 6 gourmet lamb sausages, 2 tbsp white wine vinegar, 2 tbsp walnut or olive oil, 1 tbsp honey , 2 tsp Dijon mustard, 2 fennel bulbs, cut into wedges, 1 green witlof, trimmed, leaves separated , 1 red witlof, trimmed, leaves separated, 100g mild blue cheese, thinly sliced.

Ingredients:

• 1 bunch baby beetroot, washed, trimmed 
• 6 gourmet lamb sausages 
• 2 tbsp white wine vinegar 
• 2 tbsp walnut or olive oil 
• 1 tbsp honey 
• 2 tsp Dijon mustard 
• 2 fennel bulbs, cut into wedges 
• 1 green witlof, trimmed, leaves separated 
• 1 red witlof, trimmed, leaves separated 
• 100g mild blue cheese, thinly sliced 

Instructions

1. Preheat oven to 180°C. Wrap each beetroot individually in foil and place on an oven tray. Bake in oven for 30 minutes or until beetroot is tender. Remove from oven. Set aside to cool slightly. Use rubber gloves to peel the skin from the beetroots.
2. Preheat grill on high. Cook the sausages under preheated grill, turning occasionally, for 5-7 minutes or until golden brown and cooked through. Use a sharp knife to slice diagonally.
3. Combine the vinegar, oil, honey and mustard in a screw-top jar and shake until well combined. Season with salt and pepper.
4. Arrange the beetroot, sausage, fennel, witlof and cheese on serving plates and drizzle with dressing. Serve immediately.