The Sundance Salad

Crumbled bleu cheese, pine nuts, red onions,dried cherries, poppy seed dressing.  It sounds  like an odd combination, especially the blue cheese with poppy seed dressing, but the two flavors actually compliment each other quite well.  Add that to some crunchy pine nuts, sweet plump cherries and crispy greens, and it's a unique salad next to a tender steak or for lunch with some grilled chicken breast.

Salad Ingredients

• 1 head of romaine lettuce, washed, chopped and refrigerated for crispness
• 1 small red onion, chopped
• 1 cup of toasted pine nuts
• 1 cup of dried cherries
• 1/2 cup of crumbled bleu cheese  
• 3 grilled chicken breasts, sliced 

Dressing

• 3/4 cup mayonnaise
• 1/3 cup sugar
• 2 Tablespoons cider vinegar
• 2 Tablespoons poppy seeds 

Directions

• Mix all of the dressing ingredients in a jar and shake to combine.    
• Plate the greens and place salad ingredients on top.  Toss with dressing.   

As a side salad, omit the chicken and serve with a nice piece of fish or a grilled steak, like a porterhouse or filet.  

Sausage Cream Sauce With Fried Sage

I learned to fry fresh herbs while teaching a basic cooking class a few years ago.  The first herb I tried to fry, was parsley. It was for a basic linguini dish prepared with fresh lemon, red pepper and fried parsley.    It caused the flavor to be so much more INTENSE.  It also added a nice unexpected crunch to the pasta. Sage and sausage go so beautifully together, I thought I would fry the sage to go with the cream sauce.  I don't think fresh chopped sage would go as well as the cooked,  it would be to soft and smooth.  The cream sauce is a base I usually prepare with chicken and pork, but it works well with crumbled sausage.  It is nothing like the "gravy" you would put over biscuits...trust me.  This is much lighter and more elegant.   I served it over ravioli and then took it to the next level with the fresh sage that I fried in the sausage fat.  You can use this sauce on any of your favorite pasta.  The fried sage can also be used with other dishes like eggs (shown below) and potatoes.  

Ingredients

• 1 lb. bulk Italian sausage
• 1 clove of garlic, crushed and minced
• 1 small red onion, chopped fine
• 1 1/2 cup white wine
• 1 cup of heavy cream
• Salt and fresh ground pepper
• 8-10 Fresh sage leaves, whole or chopped

 

Directions

1. In large skillet, brown crumbled sausage, breaking it into small pieces while cooking it all the way through. 
2. Add chopped garlic and red onion.  Saute for about 1 minute until tender. 
3. Remove meat from the pan, reserving some fat.  
4. Heat pan, adding some olive oil if necessary.  Add sage leaves.  Saute for about 30 seconds, just until crisp.  Remove carefully.
5. Put meat back into pan.  Add wine and bring to a boil. Turn heat to medium. 
6. Continue to simmer until wine is reduced to  about half.
7. Add cream, salt and pepper. Bring to a low boil and then simmer until thickened, about 2 minutes. 
8. Use on your favorite pasta.  Garnish with fried sage leaves.