, Copyright Bon Appetit, June, 2007
6 tablespoons Sherry wine vinegar
2 tablespoons plus 2 teaspoons Dijon mustard
2 garlic cloves, pressed
4 teaspoons minced fresh rosemary
1 cup olive oil
24 2 x 1 1/2-inch pieces assorted bell peppers (about 4 bell peppers)
16 1 1/4-inch-long diagonal pieces kielbasa sausage (about 1 1/2 pounds)
1 large red onion, cut into 1 1/2-inch-wide wedges, trimmed, layers separated (32 pieces total)
16 1 1/4-inch cubes crusty sourdough bread
8 cups mixed baby greens.
Prepare barbeque (medium-high heat). Whisk first 4 ingredients in small bowl, then whisk in oil. Season dressing with salt and pepper; set aside.
On each of 8 metal skewers, alternately thread 3 bell pepper pieces, 2 sausage pieces, 4 onion pieces, and 2 bread cubes. Brush skewers all over with 1 tablespoon dressing each. Grill until lightly charred, turning often, about 12 minutes. Toss greens in large bowl with enough remaining dressing to coat; divide among 4 plates. Top with skewers. Brush skewers with more dressing.