Salad of Fig, Hot Italian Sausage, Goat Cheese, Pepper Cress & Sherry Vinaigrette


1/2 lb Prima Porta Hot Italian Sausage Rope (SKU: 3011), grilled & sliced on the bias
3 bunches pepper cress, 6 cups packed
2 ea dried figs, cut into 1/4
Sherry vinaigrette recipe follows
Pinch sea salt
Freshly ground black pepper to taste
2 oz goat cheese, crumbled
1/2 cup assorted heirloom tomatoes

Sherry-Walnut Oil Dressing:
1 1/2 tsp Creole mustard
1 tbs sherry vinegar
1/4 tsp salt
2 tbs walnut oil
1 tbs extra-virgin olive oil

4 ea lb Chef Master PA Dutch Sausage Links (SKU: 3124), left whole and roasted

8 Russet potatoes

1 white onion

1 clove garlic, smashed

Kosher salt or sea salt to taste

Freshly ground white pepper to taste

1/8 tsp. freshly grated nutmeg

3 eggs

2 Tbsp. potato starch

Extra-virgin olive oil

2 Tbsp. apple sauce

2 Tbsp. sour cream



In a small bowl, mix together the mustard, vinegar and salt. Whisk in the walnut oil and olive oil, beating to emulsify.

Toss the pepper cress in a bowl with the dressing and the salt and pepper.  Place the sausages slice in a star like pattern in the center of each of the four plates, then divide the greens among 4 salad plates. Top each serving with goat cheese, figs & heirloom tomatoes. Serve