Ingredients
Salad
1 fennel bulb
1 Granny Smith apple
3 celery stalks
1/3 cup pine nuts
½ cup shaved Parmesan cheese
Dressing
2 tsp Dijon mustard
2 tsp Honey
Juice of ½ lemon
¼ cup olive oil
1 tbs fresh oregano, chopped (or 1 tsp dried oregano)
Cracked black pepper
Pinch of sea salt
Sausages
6 Angus & black pepper sausages
1tbs beef tallow
Method
Make the dressing
Whisk together Dijon mustard, honey, lemon juice, olive oil, oregano, pepper and a pinch of salt unit smooth and slightly thickened. Set aside.
Toast the pine nuts
Place the pine nuts in a dry frying pan over medium heat. Toast for 3 minutes, shaking often, until golden and fragrant. Transfer to a bowl to cool.
Prepare the salad
Trim the fennel by removing the stalks and any tough outer layer. Rinse the bulb under cold water, then slice it in half lengthwise and cut out the firm core. Using a mandolin (or a sharp knife) thinly slice the fennel and celery first and place them in a large bowl. Slice the apple last, then toss it straight through with a spoonful of the lemon dressing to stop them browning. Add the toasted pine nuts and shaved Parmesan just before serving, and toss lightly to combine.
Cook the sausages
Heat tallow in a large frying pan over medium heat. Add sausages and cook for 10 minutes, turning often, or until cooked through and to your liking.
Assemble
Drizzle the remaining dressing over the salad and toss lightly. Serve the sausages warm alongside the crisp, lemony salad.
