red onions, cut into rounds
fennel bulb, cut into wedges
kosher salt and black pepper
small sweet or hot Italian sausage links (about 1 1/2 pounds total)
blue cheese, crumbled
- Heat grill to medium-high. In a large bowl, toss the onions and fennel with 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper.
- Grill the vegetables and sausages, turning occasionally, until the vegetables are tender and the sausages are cooked through, 10 to 12 minutes.
- In a large bowl, toss the grilled vegetables with the spinach, vinegar, remaining tablespoon olive oil, and ¼ teaspoon each salt and pepper.
- Divide the salad among bowls and top with the sausage and blue cheese.