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Method
Step 1 of 7
Boil sausages for 12 minutes.
Step 2 of 7
In a pan, sear until golden brown.
Step 3 of 7
Let rest for 5 minutes, then cut into ½ inch slices.
Step 4 of 7
In a frying pan, saute leeks and rosemary for 10 minutes.
Step 5 of 7
Assemble baby spinach and the rest of the ingredients in a bowl.
Step 6 of 7
Drizzle balsamic vinegar over the salad and season with salt and pepper.
Step 7 of 7
Toss before serving.
Ingredients
1) 2 Qra Chicken Pistachio Sausages
2) 1 Pink Lady, thinly sliced and soaked in salt water
3) 1 pack Australian Baby Spinach
4) 1 cup Sliced Leek
5) 1 tsp Rosemary, finely minced
6) 2-3 tbsp Balsamic Vinegar
7) Salt and Black Pepper, to taste
