Directions:

• Grill the sausage and fennel quarters on a medium high grill about 350-400 degrees. Chicken sausage should be done when it registers 170 degrees internally when checked with an internal read thermometer like the Thermapen (note, Aidells and Al Fresco are precooked but for non-precooked Sausage you need to make sure you hit this internal temp). Fennel should begin to soften and develop nice char marks. Remove chicken sausage and fennel and let cool. Next, slice the apple in thin slices and layer on top of a bed of arugula. Slice the fennel and sausage and layer onto each salad. Drizzle with olive oil (see directions for citrus infused olive oil below) and red wine vinegar. Sprinkle with Sea salt (I used a citrus finishing salt) and fresh ground pepper.
• This dish is low(er) carb, gluten free and paleo friendly!
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