Categories: Pork, main dish

Ingredients

• 3 Tbsp. olive oil
• 8 small Italian sausage links ( about 1 1/2 lb.)
• Tbsp. fresh lemon juice
• 1 tsp. Dijon mustard
• Kosher salt and pepper
• 1/2 small fennel bulb, cored and thinly sliced
• 1 navel orange
• 1 15 oz. can lentils, rinsed
• 2 scallions, thinly sliced
• 2 cups baby spinach, roughly chopped

Directions

1. heat 1 Tbsp. oil in a large skillet over medium heat. Add the sausages and cook, turning occasionally, until browned and cooked through, 10 to 12 minutes.

2. Meanwhile, in a large bowl, whisk together the lemon juice, mustard, remaining 2 Tbsp. oil and 1/2 tsp. each salt and pepper. Add the fennel and toss to coat.

3. Cut away the peel and white pith of the orange and cut into 1/2 inch pieces. Add them to the bowl along with the lentils, scallions and spinach and toss to combine. Serve with the sausages.

4. Use up the fennel: Combine thinly sliced fennel, fresh lemon juice, olive oil, salt and pepper. Serve on top of salami sandwiches, arugula salad or alongside seared sausages or lamb chops.

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