Ingredients
4 slices cinnamon-raisin bread1/3 cup olive oil3 tablespoons cider vinegar2 teaspoons honey1/2 teaspoon ground cinnamon1/8 teaspoon sea saltDash pepper1 package (12 ounces) fully cooked apple chicken sausage links, cut diagonally in 1/2-inch-thick slices2 packages (5 ounces each) spring mix salad greens2 cups sliced fresh Bartlett pears1/2 cup chopped walnuts, toasted1/2 cup dried sweet cherries
Preparation
Preheat oven to 375°. Cut each slice of bread into 12 cubes; scatter over a 15x10-in. pan. Bake until toasted, 8-10 minutes, stirring halfway. Cool 5 minutes.
Meanwhile, combine next six ingredients in a jar with a tight-fitting lid. Shake until blended. In a large nonstick skillet, cook sausage over medium heat until browned and heated through, 2-3 minutes per side.
Divide salad greens among six dinner-size plates; add sausage to each plate. Top with pear slices, walnuts, cherries and croutons. Shake dressing again; spoon over salad and serve immediately.
