Grilled Jolie Vue Sausage & Pears
Adapted from Martha Stewart
Serves 2
Juice of 1 lemon
1 tablespoon Dijon mustard
1/4 cup extra virgin olive oil
Sea salt and pepper
2 firm, ripe pears, cut into 1/4 thick slices
4 sausages of your choice (mildly spiced chicken or pork would be lovely)
Fresh thyme for garnish
Preheat grill or grill pan to medium-high. Grill sausages, turning frequently, until cooked through.
Meanwhile, whisk the lemon juice, mustard and olive oil. Season with salt and pepper to taste. Toss the pear slices in 2 tablespoons of the dressing.
Grill pears until softened and lightly browned, 4 to 5 minutes per side.
Top the sausage and pears with thyme sprigs and serve with the remaining dressing.
Endive-Celery Slaw
Adapted from Martha Stewart
Serves 2 with leftovers for lunch the next day
2 ribs of celery
2 Belgian endives
1 1/2 ounces feta cheese (or blue cheese, preferably something delicious from California, if you're cheating)
1 tablespoon red wine vinegar
Sea salt and pepper
2 tablespoons extra virgin olive oil
Cut celery into 3 inch pieces, then slice each piece lengthwise into matchsticks. Halve each endive lengthwise, cut out core and slide each half into matchsticks.
Whisk together feta cheese, vinegar, small pinch of salt and pepper in a large bowl. Whisk in oil until emulsified.
Toss celery and endive with dressing. Refrigerate until ready to serve.
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