Pan-Fried Sausage with Fennel, Apple, Celery, Walnut & Parmesan Salad

Directions

1. Toast the walnuts in a hot skillet over medium-high heat, stirring often until lightly browned and fragrant, then transfer to a small bowl.
2. Return the skillet to medium-high heat, add a thin layer of oil, and cook the sausages, turning as needed, until cooked through and nicely browned, about 12–15 minutes.
3. Meanwhile, rinse and dry all produce.
4. In a medium bowl, whisk together lemon juice, olive oil, Dijon mustard, honey, salt, and black pepper to make the dressing.
5. Trim the fennel bulbs, remove the stalks and roots, slice the bulbs into thin half-moons, and add them to the dressing bowl.
6. Slice the celery into medium pieces and add to the bowl.
7. Core and thinly slice the apples; add them to the bowl with the fennel and celery.
8. Tear or chop the parsley leaves and fold into the bowl; toss to coat the salad with the dressing.
9. Shave Parmesan into curls with a peeler and scatter over the salad along with the toasted walnuts.
10. Divide the sausages and salad between plates, then top with the Parmesan curls and walnuts for serving.