Heat 1 tablespoon of olive oil in a large Dutch oven or skillet over medium heat. Add the sausages and cook, turning occasionally, until browned and heated through. If using pre-cooked sausage, heat to an internal temperature of 165°F. Remove from the pan and set aside on a cutting board. Once slightly cooled, slice into rounds.
Add the sliced cabbage, celery, and a pinch of salt to the Dutch oven with the remaining sausage drippings. Cook, stirring occasionally, for about 5 minutes, until the cabbage begins to soften but still holds a slight crunch.
Prepare the vinaigrette. In a small bowl or jar, whisk together: Dijon mustard• maple syrup• apple cider vinegar• 1 teaspoon salt. Slowly whisk in ¼ cup olive oil until the dressing becomes smooth and emulsified.
Return the sliced sausage to the cabbage mixture and stir gently. Add about half of the vinaigrette, allowing the warm cabbage and sausage to absorb the flavors. Remove from heat and allow the mixture to cool slightly.
Once slightly cooled, gently toss the cabbage mixture with the mixed greens. Add the sliced apples and optional toppings such as toasted walnuts or fresh chives. Transfer to serving bowls and drizzle with the remaining vinaigrette. Enjoy!
