Sausage and Turkey Ham Salad

To prepare the dressing, combine the masharafi, Dijon mustard, red wine vinegar, honey, salt, and black pepper in a bowl. Whisk together, gradually adding the olive oil. Pan-fry the sausage, cut into medallions, until lightly browned.

Cut the toast bread into cubes and bake at 160°C for 10 minutes to make croutons. In a bowl, combine the quartered cherry tomatoes, roughly torn lettuce leaves, and the remaining prepared ingredients, excluding the croutons. Add the dressing and toss well.

Transfer the salad to a plate. Top with the croutons and thinly sliced turkey ham.