Sausage and Brie Salad
ADDITIONAL CONTRIBUTORS Dane Feldman

By Dane Feldman

Photos by Dane Feldman.

While plenty of us are already looking to eat lighter fare as the weather heats up, grilling season won’t officially start for another month or so. Unfortunately, April showers are all too real, which means it isn’t always easy to make meals outside. This salad is perfect for springtime because it doesn’t require a grill, but you’ll still feel good about yourself eating salad for dinner.

What you’ll need for the salad:
3 oz arugula
3 oz spinach
2 links chicken and apple sausage, chopped
1/2 cup cucumber, chopped
1/2 cup artichoke hearts
1/4 cup brie, chopped
Olive oil

What you’ll need for the dressing:


1/4 cup brut champagne
1/2 cup olive oil
Juice of 1/2 lemon
Black pepper
Sugar

Directions:


Rinse and pat dry the lettuce.

Heat some olive oil in a small pan and brown the sausage.

While the sausage is browning, combine the champagne, olive oil, and lemon in a small jar or salad dressing bottle. Mix well and add a dash of sugar as well as black pepper to taste. Stir and let sit.

When the sausage is finished browning, drain it and refrigerate it just until it reaches room temperature.


Then, toss the lettuce into a large serving bowl and add the cucumber, artichoke hearts, brie, and sausage. Serve with the dressing on the side or directly over the salad.

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