This is a very simple gourmet dinner that takes about 30 minutes. It’s best to open the wine & set the table before starting to prepare this meal. Make the salad first & set aside.

Gourmet Greens, Chickpeas & Shaved Parmesan Salad

• 1 cup cooked farfelle (small bowtie) pasta
• 2 cups gourmet mixed greens that include radicchio, Belgian Endive & Arugula*
• 1/3 cup chickpeas (garbanzo beans)

Dressing

• 3 tbsp balsamic vinegar
• 3 tbsp chicken broth
• 2 tbsp olive oil

• 1 ounce shaved fresh Parmesan cheese
• 1 tbs parsley

Cooked the pasta in salted water.  Set aside and let cool while you make the dressing. Put the dressing ingredient in a tight jar and shake vigorously to mix.  Place the greens in a big salad bowl, add the drained pasta & chickpeas.  Right before serving, toss with dressing, then add Parmesan & parsley.

*It’s fun to buy the three lettuces separately but I think it’s more economical to purchase a bag of mixed greens.  If you buy the greens separately, trim the arugula and tear pieces to make 2/3 cup; thinly slice the endive & radicchio (2/3 cup ea). I also use condensed chicken broth in a jar so I don’t have open boxes or cans that go bad.  Put a tsp of condensed broth & a cup of water in a tightly shut jar & keep it in the fridge for a week.

Honey-Glazed Salmon

• 2 garlic cloves, minced
• 1 tbsp white wine
• 1 tbsp honey
• 2 tbsp balsamic vinegar
• 2 tsp Dijon mustard
• 2 (5 oz each) salmon fillets
• 1/2 tbsp fresh oregano, chopped (or dried)
• Olive oil & butter for frying the Salmon
• Salt & pepper to taste

Cook garlic in small sauce pan for 3 minutes then add wine, honey, vinegar & mustard. Simmer, uncovered for about 3 minutes & remove from heat & cover to keep warm.

Heat the olive oil & butter (for flavor if you desire) to a hot skillet.  Add the salmon.  Add salt & pepper to taste (both sides). Cook on one side for 3 minute.  Turn over.  Return the sauce to the stove and bring to a simmer.  Cook the salmon for 4 minutes.  Put the salmon on individual plates and top with hot glaze.

Finish dressing the salad and serve immediately.

Serves 2.

Pairing

Serve with Cline Sonoma County Zinfandel, 2007 ($26).  This wine is awesome with the balsamic vinegar, honey & mustard.  It has a flavor that reminds me of BBQ sauce.