Grilled Sausage Salad with Quick Apple Compote and Watercress

Ingredients

• 4 cooking apples, cored and cut into eighths, do not peel
• 1/2 cup water
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 3 tablespoons lavender honey, or regular honey
• 1 pound sausage links cut in half lengthwise
• 2 tablespoons coarse-grain mustard
• Several handfuls fresh watercress, stemmed
• 1 to 2 tablespoons sesame oil
• Salt and black pepper

Directions

1. Combine the apples, water, cinnamon, ginger, and honey in a medium saucepan. Put on the lid and cook over low heat until the apples soften enough to break down, about 15 minutes. Take the pan off the heat, leaving it covered so the compote stays warm.
2. While the apples cook, heat the broiler to high. Arrange the sausage halves on a baking sheet with the cut sides facing up. Slide the pan under the broiler and cook until the sausages are browned without scorching, 1 to 2 minutes. Pull out the baking sheet carefully. Turn the sausages over, then spread the mustard over the tops. Return the pan to the broiler and cook until the sausages begin to brown on that side, another 1 to 2 minutes. Turn off the heat and leave the baking sheet aside.
3. Place the watercress in a large bowl. Drizzle in about 1 tablespoon of the sesame oil and toss to coat. If the leaves still look unevenly dressed, add a little more sesame oil. Season with salt and black pepper to taste.
4. Arrange the watercress on 4 plates, then add a portion of sausage to each one with the mustard side facing up. Spoon some apple compote alongside. Serve with extra mustard, if desired.