4 tablespoons extra-virgin olive oil, divided
2 tablespoons red-wine vinegar
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
3 links hot or sweet turkey sausage, casings removed
3 cloves garlic, minced
2 cups cooked or canned (rinsed) lentils
1 small bulb fennel, finely diced
1 Granny Smith apple, finely diced
2 stalks celery with leaves, finely diced
6 cups rocket
Whisk 3 tablespoons oil, vinegar, mustard, salt and pepper in a large bowl.
Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat.
Add sausage; cook, stirring often and breaking up, until cooked through, about 5 minutes.
Add garlic; cook 30 seconds more. Stir in lentils and heat through, about 2 minutes.
Stir in 5 tablespoons of the dressing and remove from the heat. Stir in fennel, apple and celery.
Toss greens with the remaining dressing. Serve with the warm lentil mixture on top.