Heat a large skillet over medium heat. Add the Canola Oil (1 tablespoon). When the oil is hot, add the Spicy Thai Sausage (1 pound), cut side down. Cook, turning once or twice, until it’s a bit browned, cooked through, and reaches a safe temperature, 4-5 minutes on each side.
Submerge the Carrot (1 pound), Cucumber (2), and Kohlrabi (3) in ice water and let stand for about 15 minutes.
Whisk together the juice from the Lemon (1), Dijon Mustard (1 tablespoon), Extra-Virgin Olive Oil (2 tablespoon), and Maple Syrup (1 teaspoon) until it has emulsified, then stir in the Fresh Chives (1/4 cup). Toss the veggies with the dressing using your clean hands.
Serve the salad topped with Maldon® Sea Salt Flakes (to taste), alongside the sausage.