Saute onions, salt & pepper in 1 tablespoon olive oil for 5 minutes. Transfer to medium bowl.
Add mustard, honey, fresh thyme, apple cider vinegar and remaining olive oil. Whisk until well combined; set aside.
To Assemble the Salad:
Tear assorted lettuce leaves into bite-size pieces and arrange in serving dish; keep refrigerated. Toast pecans in a non-stick skillet; remove from heat and set aside. 2. On preheated outdoor grill place corn, red bell pepper, onion slices and sausages. Grill all until light grill marks appear. *Note, some may finish more quickly than others. 3. Dice grilled onions; slice red bell pepper into long strips; remove corn from cob; slice apple chicken sausage along the diagonal. Add all to the tossed greens, tossing in sliced apple, pecans and dressing. Garnish with Gorgonzola cheese and serve!