3 bunches spinach, stemmed, washed and dried
3 cups finely shredded red cabbage
2 tbsp. of julienned green apple
1/4 cup toasted pine-nuts
1/2 red bell pepper finely julienned
1 lb. Fig and Pine-nut Sausage cooked and thinly sliced
1/2 cup white wine vinegar
1 tsp. ground mustard
1/2 apple cider
1 cup salad oil or peanut oil
2 tbsp. brown sugar
salt and white pepper to taste

Arrange dried spinach leaves on plates. Place mustard and sugar in bowl and add liquid ingredients, whisking until blended. Salt and pepper to taste. In a heated skillet, place about 2 tablespoons of the dressing, add cooked sliced sausage and brown for about 3 minutes. Remove from pan. Add 2 more tablespoons of dressing and add cabbage, apples and red peppers. Toss in pan until just heated and remove from pan. Place remaining dressing in pan and heat. Place cabbage in center of spinach plate and then arrange sausage on top. Sprinkle with pine-nuts and spoon dressing over the top and serve.