+Ingredients+

2 large Italian sausages
2 tbsp/30 ml extra-virgin olive oil,
plus extra for dressing
6 tbsp/90ml red vine vinegar,
plus extra for dressing
2 scallions, chopped
1 lb/500 g cooked polenta
1 head escarole
salt and pepper

+Instractions+

1. Cut the sausages into coins and saute in a skillet with 2 tbsp/30ml of olive oil until crisp on both sides

2.Pour in the red wine vinegar and cook until it evaporates

3.Sprinkle on the scallions and toss briefly to wilt them slightly

4.Cut the polenta into disks

5.Grill or saute in a pan until crisp on both sides

6.Arrange the polenta and sausage coins in rings on a plate, leaving room in the center for the salad

7.Cut the escarole into bite-sized pieces and season to taste with salt, pepper, olive oil and vinegar

8.Place in the center of the plate