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.