- 1 pound Italian Sausage
- 8 in plum tomatoes cuthalf crosswise
- 1 inch onion sliced into ½thickness
- 4 T 100% pure Extra-Virgin Olive Oil.
- 3 bunches of spinach stems removed
- 1 T 18-year Traditional Balsamic vinegar
- 1 T whole grain mustard
- Grill sausage until cooked.
- Brush remaining vegetables with mixture and grill.
- In a small bowl, whisk together the vinegar, mustard and remaining EVOO.
- Slice the sausages and serve with the vegetables and dressing.