Grilled Lamb Sausage with Goat Cheese, Heirloom Tomatoes, Olives, and Herbs Recipe

Vinaigrette

• 2 tablespoons aged sherry vinegar
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon finely chopped shallot
• 2 teaspoons Dijon mustard
• 1 teaspoon California clover honey
• Kosher salt and freshly ground black pepper, to taste
• 1/3 cup California extra-virgin olive oil

Salad

• 1 pound fresh lamb sausages, preferably Northern California lamb sausages
• Canola oil, for brushing
• 4 medium heirloom tomatoes, sliced into wedges
• 1/2 cup variety of black olives, pitted and halved
• 1/4 cup fresh parsley leaves, roughly chopped
• 1/4 cup whole toasted pistachios, chopped
• 8 ounces California soft goat cheese, cut into chunks
• 6 ounces baby mixed organic greens
• 1/2 small red onion, thinly sliced
• 2 tablespoons fresh basil, chopped
• 2 tablespoons fresh tarragon, chopped