Pear & Potato Salad with Pickled Mustard Seeds and Sausage

recipe and image from bhg.com

• 1tablespoon olive oil
• 8ounces cooked chicken and apple sausage, sliced 1/4 inch thick or your favorite brown-and-serve sausage
• 1pound gold potatoes, coarsely chopped
• 3firm Anjou pears, cored and cut in thin wedges
• 1Recipe Pickled Mustard Seeds, drained
• 1/4cup lemon juice
• 1/4cup cider vinegar
• 1/4cup extra-virgin olive oil
• 1tablespoon Dijon-style mustard
• 1tablespoon soy sauce
• 1tablespoon pure maple syrup
• 1/4cup thinly sliced fresh mint
• 1small onion, cut in thin wedges (1/3 cup)*
• 4cups torn kale or baby kale
• Kosher salt and freshly ground black pepper

1. Preheat oven to 375 F. In a 12-inch oven-going skillet heat 1 Tbsp. oil over medium-high heat. Add sausage; cook and stir until browned. Add potatoes and pears; cook until browned on edges. Transfer to oven. Roast, uncovered, for 25 to 30 minutes or until just tender.
2. Meanwhile, for vinaigrette, in a medium bowl whisk together the Pickled Mustard Seeds, lemon juice, cider vinegar, olive oil, mustard, soy sauce, and maple syrup. Stir in mint.
3. In a very large bowl combine potato mixture, onion, and kale. Add vinaigrette; toss to coat. Season to taste with salt and pepper. Serve at once.

Pickled Mustard Seeds

• 1/3cup champagne vinegar
• 1tablespoon kosher salt
• 1tablespoon sugar
• 1/4cup mustard seeds

1. In a small saucepan combine vinegar, salt and sugar; bring to a boil. Place mustard seed in a small glass bowl; pour on boiling vinegar mixture. Cover and cool to room temperature, about 1 hour.