Grilled,  Salads,  Sausage

Casual Friday Night Grillin’

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.

I love being in the kitchen. Early mornings, soft music, a hot espresso. Easing into the preparation of delicious meals. Glancing through cookbooks, gathering inspiration and planning my day. I look forward to the cycles of the seasons, the pleasures of tasting and savoring and sharing this with those dear to me. Weekends are special to me as my week days are often rushed, but still I create the ambiance, light the candles, set the table and uncork the wine.

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