Nothing says fall like crisp, sweet-smelling apples. Countless varieties exist, each with a different texture and flavor. Some types, like Braeburn, are great for cooking down into applesauce or apple butter. Others, like Gala or Honeycrisp, keep their shape when cooked and are great for pies - or in this case, for grilling.

Chef Robert Smith of Longwood Events, a special events catering company in Boston, brought us a very simple but delicious late-summer meal recipe with the hearty combination of sausage, apples, and greens. Grilling apples softens them and adds a tasty smoky flavor.

Choose very crisp, tart apples like Granny Smith or Gala for this recipe. Sausages can vary from healthy chicken or turkey to knockwurst. Each will add its own distinct edge to this dish.

1 pound sausages, boiled for 5 minutes or until cooked through
1 pound tart apples, peeled and cored
Extra-virgin olive oil
Ground allspice
Coarse salt and freshly ground black pepper
4 cups greens, such as arugula, watercress, young Swiss chard, frisee, romaine hearts
Cider Vinaigrette, recipe follows
2 tablespoons sunflower seeds, toasted

1. Preheat grill to medium. Grill sausages, turning several times, until grill marks appear and sausages are heated through, about 6-8 minutes. Transfer to cutting board and let cool slightly.

2. Cut apples into wedges and put in bowl. Drizzle apples with enough olive oil to coat lightly and season with a pinch or two of allspice, salt, and pepper. Toss lightly and grill, turning once, until grill marks appear, about 5 minutes.

3. Transfer apples to large bowl with the greens. Add about half of the cider vinaigrette, season with salt and pepper, and toss until coated. Taste and adjust seasoning with more dressing, if desired.

4. To serve, divide greens among four plates or transfer to a large serving platter. Slice sausages about ½-inch thick on the diagonal and put on top of greens. Sprinkle the sunflower seeds over the top.

Serves 4.

CIDER VINAIGRETTE

½ cup organic or artisanal apple cider vinegar
1 shallot, minced
2 tablespoons chopped mixed herbs such as chives, tarragon, and parsley
2 tablespoons Dijon mustard
1 cup sunflower or canola oil
Coarse salt and freshly ground black pepper

1. In small saucepan over medium heat, bring cider vinegar to a simmer. Cook until reduced by half. Remove from heat and cool.

2. Put reduced vinegar, shallot, herbs, and mustard in a bowl and whisk until blended. While whisking constantly, drizzle oil into bowl in slow, steady stream until thick and completely smooth. Season with salt and pepper. Refrigerate until ready to use.

Special Thanks:
Robert Smith, Chef
Longwood Events at Belle Mer
Newport, Rhode Island
http://www.longwoodevents.com