Name: Pan-Fried Sausage with Fennel, Apple, Celery, Walnut & Parmesan Salad
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 6 sticks celery; 3 fennel bulbs; 3 Granny Smith apples; 1 small bunch Italian (flat-leaf) parsley; 1 ½ lemons; 128 g Parmesan cheese; 6 pork sausages; ¾ cup walnuts; black pepper; Dijon mustard; extra virgin olive oil; honey; salt

Pan-Fried Sausage with Fennel, Apple, Celery, Walnut & Parmesan SaladPan-Fried Sausage with Fennel, Apple, Celery, Walnut & Parmesan Salad — a 35-minute dinner recipe with 13 ingredients, serving 6.Ingredients

6 sticks celery

3 fennel bulbs

3 Granny Smith apples

1 small bunch Italian (flat-leaf) parsley

1 ½ lemons

128 g Parmesan cheese

6 pork sausages

¾ cup walnuts

black pepper

Dijon mustard

extra virgin olive oil

honey

salt

Instructions

Preheat a large skillet over medium-high heat.

While the skillet heats up, roughly chop walnuts.

Once the skillet is hot, add walnuts and cook, stirring frequently, until lightly toasted, 2-3 minutes. Transfer to a small bowl. (Reserve skillet for the next step.)

Return the skillet to medium-high heat, add oil, and swirl to coat the bottom. Add sausages and cook, turning occasionally, until cooked through, 12-15 minutes. Remove from heat.

Meanwhile, wash and dry the fresh produce.

Juice lemons into a large bowl. Add oil, Dijon, honey, salt, and pepper. Whisk to combine the dressing.

Trim off root end and stalks of the fennel, leaving only the white bulbs. Halve fennel bulbs lengthwise, then slice crosswise into thin half-moons. Add to the bowl with the dressing.

Trim and medium dice celery. Add to the bowl.

Quarter, core, and thinly slice apples. Add to the bowl.

Pick parsley leaves off the stems; discard stems. Add to the bowl and toss to combine the salad.

Using a peeler, shave Parmesan into curls.

To serve, divide sausages and salad between plates; top salad with walnuts and Parmesan. Enjoy!

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