After a long work week, when Friday finally arrives, I like to relax and enjoy a glass of wine and an easy grilled meal. Normally it’s pizza night on Fridays, and I actually did make my son his pizza, but for a more adult palate, this quick to pull together salad was perfect. My favorite Italian deli has delicious chicken or pork sausage rolls. They are spiraled and skewered together; perfect to throw on the grill. You could also use Italian sausage grilled and cut into disks for this salad as well, but I do like the presentation of the whole roll. Having peaches and fresh figs on hand, I wrapped each peach wedge and fig half in proscuitto and lightly grilled them to soften and warm the flavor. Goat cheese was a perfect compliment to sprinkle on. The heat of the salad slightly warmed the cheese and the arugula. I served the salad with roasted garlic bulbs to spread on a pesto rolled bread. The combinations of flavors and textures were fantastic!
Arugula & Goat Cheese Salad with Grilled Chicken Sausage and Proscuitto Wrapped Peaches and Figs
1 chicken sausage roll or 2-3 sweet Italian sausage links
2 peaches, peeled (I use a knive) and cut into wedges
3 fresh figs, cut in half
4 Proscuitto slices – cut in half
3-4 cups Arugula
2 oz Goat cheese
1 tablespoon lemon juice
2 teaspoons balsamic vinegar
1 thinly sliced green onion
Salt & freshly ground pepper
3 tablespoons extra virgin olive oil
Whisk together lemon juice, balsamic vinegar, onion, salt. Add in olive oil in a stream, whisking until emulsified. Set aside.
Wrap each peach wedge and fig half with proscuitto. Thread the peaches and figs on a skewer for easier handling when grilling. Heat the grill to medium heat and place on the sausage roll and peach & fig skewers. Grill until browned well, turning once.
Plate the sausage on a bed of arugula. Top with the proscuitto wrapped peaches and figs. Sprinkle on the goat cheese chunks and drizzle on the vinegrette dressing. Serve immediately. Serves 2 as a main dish.