Grilled Sausages with Figs and Mixed Greens

Makes 2 servings

2 sausages (I used spinach, Fontina, and roasted garlic chicken sausages. You can also use lamb or spicy Italian sausage)

2 or 3 1/2-inch thick slices of red onion

2-4 tablespoons Pomegranate-Cumin dressing (recipe below)

4-5 cups mixed greens

2 tablespoons crumbled feta

8 fresh figs, halved

2 tablespoons sliced fresh mint leaves

Preheat a grill or grill pan over medium-high heat. Brush the sausages and the onions with about 1tablespoon of the dressing.  Grill the sausages until cooked through, about 12-14 minutes. Then cook the onions until charred, about 10 minutes. 


Toss the greens with the remaining dressing. Mound the salad onto a plate or bowl. Slice the sausages and place on top of the greens. Top the sausages with the cheese, figs, and mint.