Grilled Lamb Sausage with Goat Cheese, Heirloom Tomatoes, Olives and Herbs

Ingredients

• 0.5 cup olives black assorted pitted halved
• 0.3 cup california oil extra-virgin
• 4 servings canola oil for brushing
• 2 teaspoons dijon mustard 
• 2 tablespoons basil fresh chopped
• 0.3 cup parsley leaves fresh roughly chopped
• 2 tablespoons tarragon fresh chopped
• 8 ounces california goat cheese soft cut into pieces
• 4 medium heirloom tomatoes cut into wedges
• 1 teaspoon california clover honey 
• 4 servings kosher salt and pepper black freshly ground
• 1 pound lamb sausages fresh such as northern california lamb sausages
• 1 tablespoon juice of lemon freshly squeezed
• 6 ounces baby greens mixed organic
• 0.3 cup pistachios whole toasted chopped
• 0.5 small onion red thinly sliced
• 1 tablespoon shallots diced finely
• 2 tablespoons aged sherry vinegar 

Equipment

• bowl
• whisk
• grill

Directions

1. Whisk the vinegar, lemon juice, shallots, mustard and honey in a bowl.
2. Sprinkle with salt and pepper. Slowly stir in the olive oil. Taste and season with salt and pepper.
3. Heat the grill for direct grilling.
4. Brush the sausages with canola oil and sprinkle with salt and pepper. Grill the sausages until golden brown on both sides and just cooked through, about 10 minutes.
5. Remove and set aside for 5 minutes. Toss the tomatoes, olives, parsley, pistachios, cheese, greens, onions, basil and tarragon.
6. Sprinkle with salt and pepper and some of the vinaigrette.
7. Serve with the sausages.