Fresh Garden Salad with Classic French Vinaigrette

Chef Jenn Magrey
Two Guys From Woodbridge greens
Four Root Farm cucumber and onion
Starlight Gardens cherry tomatoes
Woodland Farm peaches

1 large package Two Guys From Woodbridge Mesclun Greens
1 Four Root Farm cucumber (I used a white cucumber named Silver Slicer) sliced in quarters and sliced
½ pint mixed Starlight Gardens cherry tomatoes, quartered
2 Woodland Farm peaches sliced thinly
1 medium Four Root Farm onion, slice thinly

Classic French Vinaigrette
1/2 shallot, minced (or 1 clove minced garlic)
1/2 tablespoon Dijon mustard
Generous pinch of kosher salt
2 tablespoons lemon juice
1 tablespoon honey
1 teaspoon fresh thyme (or 12 teaspoon dried)
1-2 tablespoons red-wine vinegar
1/2 cup olive oil

Place all vinaigrette ingredients in a bowl except the oil. Whisk together and slowly drizzle the oil in until it is well blended. Taste for more salt and pepper; add more if needed. Keeps in fridge for 1 week.

Place all salad items in a large bowl and toss. Drizzle lightly with some of the dressing and toss. Taste and add salt and pepper if needed. Excellent with grilled meats or shrimp for an entrée salad.

Fall Fruit Salad

Chef Jenn Magrey
Newgate Farm Tomatoes
Four Root Farm Onions
Woodland Farm Apples and Pears

2 Newgate Farm zebra tomatoes cut into bite sized chunks
2 Newgate Farm Pineapple tomatoes
1 Four Root Farm red onion
1 Woodland Farm tart apple, cut into bite-sized slices
4 Woodland Farm Seckel Pears, cut into slices

Vinaigrette:
1/4 cup fig infused vinegar (or apple cider vinegar)
2 tablespoons honey
1 tablespoon whole grain mustard
1/2 Cup grapeseed oil (or canola)
1/4 cup olive oil
1 teaspoon salt
Few cracks black pepper
Whisk all together, taste, and add more honey, salt and pepper as desired.

Toss the ingredients in a bowl and add 1/4 cup of the mixed vinaigrette. Add more if desired. Serve!

Great over mixed greens with goat cheese, grilled or roasted figs and toasted pepitas or pine nuts.

Chicken Sausage Crostini with Warm Pear, Apple and Onion Compote

Chef Jenn Magrey
Four Mile River Farm Sausage
Four Root Farm Onions
Woodland Farm Apples and Pears

1 pound chicken (or pork) sausage from Four Mile River Farm
1 large onion in small dice from Four Root Farm
2 large Woodland Farm apples, diced small
4 Woodland Farm Seckel pears, diced small
1 tablespoon olive oil
Salt and pepper to taste
2 tablespoons bourbon (or use water or balsamic vinegar if desired)

Place a large skillet over medium heat and add the sausage and 1/2 cup of water. Cover the pan and cook for about 15 minutes until the water evaporates. Remove the cover and add the oil to the pan. Brown the sausages on all sides, turning to ensure even browning (for about 15 minutes). Remove sausages from pan and set aside.

To the same pan, add the onions, pears and apples and sauté, stirring frequently, until they are browned and caramelized, about 15-20 minutes. Add the bourbon (or water or balsamic vinegar) and cook for 1 minute more. Add some salt and pepper to taste, about 1/2 teaspoon of each. Mix, taste, and season further if desired. Remove this mixture from heat and place into a bowl.

Slice the sausages into thin pieces on the bias and add back to pan. Add back the onion mixture and heat until warm, about 5 more minutes.

To serve:
Slice Crostini from a loaf of Wave Hill Bakery French Baton and add a slice of sausage to each piece of bread. Top with some of the onion apple and pear mixture and serve.

Variations:
Top with some Gorgonzola, Micro-greens, or both!
Or, keep the sausage links whole and serve as a whole sandwich topped with the apple/onion compote and a little zesty honey mustard!