Chicken Salad with Potatoes and Arugula
Ingredients
  • cup ½100% Pure Extra Virgin Olive Oil
  • 1T 18 Yr Traditional Balsamic Vinegar
  • 1T Dijon Mustard
  • 1 cooked Rotisserie Chicken
  • 3 bunches arugulastems removed
  • c ¼fresh tarragon leaveschopped
  • c ½Parmesan Shaved2oz
  • 1pound Italian Sausage
  • 8in plum tomatoescuthalf crosswise
  • 1inch onion sliced into ½thickness
  • 4T 100% pure Extra-Virgin Olive Oil.
  • 3 bunches of spinachstems removed
  • 1T 18-year Traditional Balsamic vinegar
  • 1T whole grain mustard
  • Pork Tenderloin with MolassesBacon and Porcini Vinaigrette
  • 6 Tbs. Porcini-infused Extra Virgin Olive Oil
  • 2 Lbs. Pork Tenderloin
  • Salt & Pepper
  • 1/2 Lb. Baconcooked and crumbled for garnish
  • 1 Tbs. Finely Chopped Garlic
  • 1 Tsp. Finely Chopped Fresh Rosemary
  • 1/3 Cup 18-year Traditional or Fig Balsamic Vinegar
  • 2 Tbs. Dark Molasses
  • 1 Tbs. Fresh Parsley