4 large russet potatoes quartered with skin on
1 large fennel bulb sliced thin
8 Italian chicken sausages cut into thick slices (I prefer Applegate Organics)
a few handfuls of spinach
1/8 - 1/4 cup olive oil plus more to coat a saute' pan.
Sea salt and pepper
Preheat oven to 450 degrees.
In a large mixing bowl, toss potatoes and sausage in 1/4 cup of olive oil.
Spread onto a baking sheet. Cook for 30 minutes stirring halfway through.
While the potatoes are baking, heat olive oil in a saute' pan on medium high heat for 2 minutes. Add fennel making sure to coat it with the olive oil. Press the fennel down into the pan so most of it touches the bottom of the pan. This will allow the fennel to brown. Try to avoid stirring to much. The fennel needs to be still to brown. This allows the flavor to come out. It should be brown in 10-15 minutes.
Remove from heat.
In a salad bowl combine, spinach, fennel mixture (include remaining oil left in the pan), and potatoes and sausage. Season with salt and pepper and toss well with tongs.