Asian Spinach Salad with Sausage and Pears

Contributed by Ilene Rosen

1/4 cup fresh lemon juice
1 teaspoon soy sauce
1 teaspoon Dijon mustard
1/2 teaspoon Asian sesame oil
1/2 cup plus 1 tablespoon vegetable oil
Salt and freshly ground pepper
2 tablespoons sesame seeds
3/4 pound precooked chicken and apple sausage, cut on the diagonal into 1/2-inch slices
One 5-ounce bag baby spinach
2 large Asian pears—peeled, cored and thinly sliced

In a bowl, whisk the lemon juice, soy sauce, mustard and sesame oil. Slowly whisk in 1/2 cup of the vegetable oil and season with salt and pepper.
In a skillet, toast the sesame seeds over high heat, shaking the pan until the seeds are fragrant, 2 minutes. Transfer to a plate. Heat the remaining vegetable oil in the skillet until shimmering. Add the sausages and cook over high heat until lightly browned, 5 minutes. Transfer to a plate to cool.
In a large bowl, toss the spinach, pears and sesame seeds with half of the dressing; season with salt and pepper. Transfer to plates. Add the sausages to the bowl and toss with the remaining dressing. Using a slotted spoon, transfer the sausages to the plates and serve.