Lemony Orzo Salad with Chicken Sausage and Goat Cheese

What you’ll need:

1 package of al fresco Smoked Andouille Chicken Sausage

1lb box orzo, cooked to package directions and rinsed

3 - 4 ears corn, grilled and shaved off the cob

½ large red onion, thinly sliced

4 cups arugula or baby spinach

½ cup toasted chopped walnuts

4 oz goat cheese, crumbled, plus more to taste

1/3 cup olive oil, plus 1 tbsp

Juice an d zest of one lemon

1 handful of chopped fresh basil to taste

Salt for taste

Pepper for taste

Directions:

• In a medium skillet, heat 1T olive oil over medium - high heat. Slice sausage into coins and add to skillet.
• Sauté for a few minutes until sausage starts to caramelize. Remove from skillet and set aside on a paper towel - lined plate.
• Once the sausage cools, add it to a large bowl with the orzo, corn, onion, arugula or spinach, walnuts, olive oil, lemon juice and zest, and basil. Season with salt and pepper to taste.
• Gently fold in goat cheese crumbles.
• Serve at room temperature, adding more goat cheese to the top if desire.
• Serve and Enjoy!