Sausage, Sourdough, and Bell Pepper Spiedini

Original: Bon Appetite Magazine

6 tablespoons Sherry wine vinegar

2 tablespoons plus, 2 teaspoons Dijon mustard

2 garlic cloves pressed, infused in oil

4 tablespoons minced fresh rosemary

1 cup olive cup

24 2 x ½ inch pieces assorted bell peppers (about 4 bell peppers)

16 1 ¼ inch long diagonal pieces kielbasa sausage (about 1 ½ pounds)

1 large red onion, cut into 1 ½ inch wide wedges, trimmed, layers separated (32 pieces total)

16 1 ¼ inch cubes crusty sourdough

8 cups mixed baby greens

Prep: 45 minutes ; Total: 45 minutes

1   1. Prepare barbecue (medium-high heat)

2. Whisk first four ingredients in a small bowl, then whisk in oil

3. Season dressing with salt and pepper and set aside

4. On each of 8 metal skewers, alternatively thread 3 bell pepper pieces, 2 sausage pieces, 4 onion pieces, and 2 bread cubes

5. Brush skewers all over with 1 tablespoon dressing each

6. Grill lightly until charred, turning often, about 12 minutes

7. Toss greens in a large bowl, with enough remaining dressing to coat

8. Divide among 4 plates, top with skewers

*Great for company!