Fennel Sausage & Stone Fruit Panzanella From The Butcher Girls

Directions

1. Light your grill using lump charcoal and a chimney. Use newspaper scraps, a fire starter of choice (we like tumble weeds) or tear the top of the bag the charcoal came in. Crumple into balls and tuck under the bottom of the chimney, and use a stick lighter or matches to light the charcoal. You want the charcoal to be well light and burning hot and bright when transferred into the grill pan.
2. Be sure to clean the grill surface before using. You can use a grill brush and go over the surface with half of an onion and tongs to scrub off excess soot.
3. Pile the coals only along one side of the grill and in doing so, create a hot zone and a cool zone for varied cooking temperatures.
4. Be sure that any yellowy smoke has dissipated from the coals, and that the air is clear and the embers are white before grilling the bread.
5. Place a roasting rack into a sheet pan, and the bread on top. Using a squeeze bottle of good olive oil, drizzle a good amount of olive oil on both sides of the bread.
6. Place the bread on the grill and and work quickly so it doesn't burn. If you're feeling fancy you can place the bread at a 45 degree angle to the lines on the grill surface, to mark it once, and turn it 90 degrees to mark it again to get the crosshatching on its surface. Repeat this process for each slice of bread you've got, and reserve them, uncovered for later.
7. Prepare the sausages for the grill. Allow them to temper (or come to room temperature) for 20 to 30 minutes before grilling. Pat them dry and place them in indirect heat on the grill surface, and close the lid. Essentially using the grill as an oven, allow the sausages to cook for 5 to 8 minutes until they are opaque in color. Check the sausages halfway through this process and flip them if necessary. Once they are opaque, transfer them to the hottest part of the grill and give them a good sear. The casings are fragile so keep your eyes on them, turning them frequently to avoid flares and scorching. You can always pre-steam or poach fresh sausages, and finish them on the grill. Reserve the grilled sausages, tented with foil and allow them to rest, then slice them at ½-inch-thick.
8. While the sausages are resting, lightly toss 3/4 of the stone fruit in olive oil and kosher salt, then kiss the stone fruit on the grill, surface side down. Remove them from the grill and cut them into 1-inch chunks.
9. Next we assemble the vinaigrette. If you have a blender, combine all ingredients into the canister of the blender besides the olive oil, blend at medium, then slowly drizzle in the olive oil and allow the mixture to thicken. Adjust kosher salt seasoning.
10. If using a mortar and pestle, microplane the garlic and shallot, and finely chop as many of the ingredients as possible. Peel the remaining stone fruit and pass it through a chinois or a mesh strainer and into the mortar. Combine all other ingredients besides the oil, and mash them together, then slowly drizzle in the olive oil until the mixture thickens, then loosens up again.
11. In a large mixing bowl, combine the slices of fennel, red onion, grilled stone fruit chunks, whatever greens or radicchio you choose, and sausage slices, along with any juices from the bottom of the pan. Give them a quick toss to combine, then add the grilled bread pieces. Starting at the edge of the mixing bowl, drizzle in the vinaigrette in a circular motion, tossing as you go and allowing the ingredients of the salad to be lightly coated with the vinaigrette. Add in the torn herbs at the end, giving the entire mixture one last turn, and taste for any final salt, pepper, and olive oil adjustments. Serve on a salad plate with grated parmesan.