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Yield: Serves 8 as a side dish

For the salad:
1 pound Neese’s Country Sausage
6 ears of corn, shucked and ends trimmed
2 cups (1 pint container) cherry tomatoes, halved
1 (16-ounce) bag arugula

For the lemon-basil vinaigrette:
2 lemons, halved
½ cup packed fresh basil leaves
2 tablespoons minced fresh parsley leaves
1 tablespoon honey
½ cup extra virgin olive oil
Salt and pepper to taste

Shape your sausage into eight two-ounce patties. Refrigerate while you heat grill to 450°.

Prepare the vinaigrette: Remove any visible seeds from each lemon half. Place cut-side down onto the grill in the hot spot and caramelize, about 2 minutes. Rotate 90 degrees and grill 2 more minutes. Remove and set aside until cool enough to handle.

Grill sausage patties until the centers reach an internal temperature of 160°. Remove from the grill and set aside. Grill the corn until bright yellow and tender, 15 to 20 minutes. Remove from grill and let cool.

Squeeze lemon juice into a blender and puree with the remaining vinaigrette ingredients. Adjust seasoning to taste and set aside until ready to use.

Cut the corn kernels off the cob and place in a large bowl with halved cherry tomatoes. Cut each sausage patty into quarter pieces and set aside.

In a serving bowl, arrange arugula and drizzle with vinaigrette. Top with the corn and tomato mixture and sausage pieces. Drizzle with more vinaigrette and serve. 

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