Grilled Lamb Sausage with Goat Cheese, Heirloom Tomatoes, Olives and Herbs

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Vinaigrette:

2 tablespoons aged sherry vinegar

1 tablespoon freshly squeezed lemon juice

1 tablespoon finely diced shallot

2 teaspoons Dijon mustard

1 teaspoon California clover honey

Kosher salt and freshly ground black pepper

1/3 cup California extra-virgin oil

Salad:

1 pound fresh lamb sausages, such as Northern California lamb sausages

Canola oil, for brushing

4 medium heirloom tomatoes, cut into wedges

1/2 cup assorted black olives, pitted and halved

1/4 cup fresh parsley leaves, roughly chopped

1/4 cup whole toasted pistachios, chopped

8 ounces California soft goat cheese, cut into pieces

6 ounces baby mixed organic greens

1/2 small red onion, thinly sliced

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh tarragon