Sun-Dried Tomato Sausage and Arugula SaladShare This Recipe:
In a large skillet over medium heat, or on a preheated grill over medium hot coals, cook the sausage until browned, about 5 minutes.
In a blender or food processor, puree the sun dried tomatoes, vinegar and Dijon. With the motor running, slowly drizzle in the olive oil. Season to taste with salt and pepper.
Slice the sausage into ¼ inch thick slices.
To serve, toss the dressing with the greens, tomatoes, cheese and sausage.