Pork Sausage with Pickled Grilled Fennel, Ricotta, And Arugula

• 1 bulb fennel, halved and cut lengthwise into 1/4-inch slices
• 5 teaspoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 2 teaspoons white wine vinegar
• 1 pound bulk sweet Italian sausage (not in casing)
• 2 cups arugula
• 1 teaspoon balsamic vinegar
• 4 ciabatta rolls
• 8 ounces ricotta cheese

1. In a bowl, toss the fennel in 1 teaspoon of the oil and season with salt and pepper.
2. Place the fennel on a grill or in a grill pan over high heat and cook until slightly charred, about 1 minute.
3. Remove from the heat and transfer to a bowl.
4. Add the white wine vinegar, toss, and set aside in room temperature to marinate for 1 hour or more.
5. Shape the sausage into four patties.
6. Add 3 teaspoons of the oil to a large skillet over medium-high heat and cook for 5 minutes on each side.
7. In a bowl, toss the arugula in the remaining 1 teaspoon oil and the balsamic vinegar, and season with salt and pepper.
8. Cut the ciabatta rolls in half.
9. Place the fennel on the bottom halves, followed by the sausage patties.
10. Top with the ricotta and arugula.
11. Close the sandwiches and serve.

fennel, extravirgin olive oil, kosher salt, white wine vinegar, sausage, arugula, balsamic vinegar, ciabatta rolls, ricotta cheese

Taken from www.epicurious.com/recipes/food/views/pork-sausage-with-pickled-grilled-fennel-ricotta-and-arugula-377013 (may not work)