Roasted Panzanella Salad with Balsamic Honey Mustard Dressing



Roasted Panzanella Salad:
28 oz / 800g sweet potatoes, cut into ½ inch pieces
28 oz / 800g roma tomatoes, cut into ½ inch pieces
4 cloves of garlic, chopped
4 - 8 pork or beef sausages (enough for 3 - 4 servings)
Drizzle of olive oil
Generous pinch of salt
Black pepper to taste

Parmesan Croutons:
½ loaf of bread, cut into 1 inch slices, and again into 1 inch pieces
¼ cup Parmesan, finely grated
½ tsp pepper
½ tbsp thyme leaves
Drizzle of olive oil

Balsamic Dressing:
1 ½ tbsp stone ground mustard
2 tbsp balsamic Vinegar
1 ½ tbsp honey
3 tbsp olive oil
2 tbsp water (Optional)
Salt to taste

To serve:
20 basil leaves, chiffonade (cut into fine strips)
Goat cheese crumbles
4 cups of spinach