30-Minute Arugula Salad with Sausage and White Beans

Ingredients

• 4 teaspoons olive oil
• 1 pound chicken sausage or turkey sausage
• 1/2 cup water
• 1 recipe Bistro-Style Mustard Vinaigrette (see recipe)
• 1 (15-ounce) can cannellini beans, rinsed
• 1 red onion, sliced thin
• 1 (8-ounce) jar roasted red peppers, rinsed and sliced 1/2 inch thick
• 1/2 cup pitted kalamata olives, chopped coarse
• 7 ounces arugula, bagged (10 cups)
• Bistro-Style Mustard Vinaigrette (3 tbsps wine vinegar (red, white), 3 tbsps mustard (grain), 1 shallot (peeled), 1 garlic clove (peeled), 2 tsps fresh thyme, salt, black pepper (ground), 3/4 cup extra virgin olive oil)

Instructions

1. MAKING THE MINUTES COUNT: Prepare the vinaigrette while the sausage cooks.
2. COOK SAUSAGE AND PREPARE VINAIGRETTE: Heat 2 teaspoons of oil in 12-inch nonstick skillet over medium-high heat until just smoking. Brown sausage on one side, about 3 minutes. Turn sausage over, add water, and cover. Reduce heat to medium and continue to cook until sausage is heated through, 3 to 5 minutes. (While sausage cooks, make vinaigrette.) Transfer sausage to carving board. Pour off remaining water in skillet and wipe dry with paper towels.
3. PREPARE BEAN MIXTURE: Add remaining 2 teaspoons oil to skillet and return to medium-high heat until shimmering. Add beans and onion and cook until onion begins to soften, about 3 minutes. Add peppers, olives, and ¾ cup of vinaigrette, bring to brief simmer, then remove from heat.
4. DRESS AND ASSEMBLE SALAD: Toss arugula with warm bean mixture, and divide among individual plates. Slice sausage thin on bias, and arrange over salads. Spoon remaining 1/4 cup vinaigrette over sausage, or pass separately.