1 Rome, Fuji or Gala apple, cored, quartered and cut into 1/4 inch slices
1 pinchground cloves
2 tablespoonsextra virgin olive oil
2 celery ribs (cut into 1/4 inch dice)
1 small onion (cut into 1/4 inch dice)
1/2 teaspoonfresh rosemary (finely chopped )
pinchSalt and pepper, to taste
2 tablespoonsapple cider vinegar
2 tablespoonsbalsamic vinegar
1 tablespoonlemon juice
Grill or sauté the sausages and set aside to hold warm.
Place the cooked rice in a bowl.
Melt 1 tablespoon butter in a medium skillet.
Sauté the apple with the pinch of cloves in the buttered skillet until softened a bit, (about 3 minutes on medium heat). Mix into the bowl of rice.
In the same skillet, heat the olive oil. Sauté the celery, onion and rosemary until translucent, (about 5 minutes on medium heat). Transfer to the bowl with the rice mixture. Slice the cooked sausage and add to the bowl. Mix and salt and pepper to taste. In a small bowl, combine the vinegars, lemon juice and water. Pour over the rice mixture and combine well. Top with crumbled Feta Cheese and serve
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