Warm Arugula Salad with Maple-Mustard Dressing

Arugula Salad. But it doesn’t matter what you call it – what matters is that the maple-mustard dressing is so addictive, I would eat anything that you put underneath it. That said, I highly recommend this particular combination of ingredients: spicy arugula, warm crumbled Italian sausage, wheat berries, goat cheese, and roasted asparagus. It’s got spring freshness and zip from the arugula and asparagus, but with the warm sausage and wheat berries it’s hearty enough for chilly nights.

Maple-Mustard Bounty Bowl

Serves 2.

• 2/3 c. wheat berries
• 2 c. chicken broth
• 1/2 bunch thin asparagus
• 2 TBS olive oil, divided
• sea salt
• 1/3 lb. hot Italian sausage
• 4 c. fresh baby arugula leaves
• 2 oz. soft goat cheese
• 2 TBS mustard
• 1 TBS white wine vinegar
• 1 TBS maple syrup

1. Add the wheat berries and the chicken broth to a medium saucepan and bring to a boil over medium heat. Reduce heat and cover pan, and simmer for 40-50 minutes, until wheat berries are tender. Drain and set aside.
2. Preheat the oven to 400°F. Remove the stem ends from the asparagus and discard. Chop the asparagus into 2-inch lengths, then toss with 1 TBS olive oil and sea salt. Place on a baking sheet and roast until bright green and tender, about 10 minutes. Remove from oven and set aside.
3. Heat a small frying pan over medium heat and squeeze the sausage into the pan in small pieces. Break up further with the back of a spoon, and cook, stirring frequently, until cooked through and browned all over, about 5-7  minutes. Remove from heat and set aside.
4. Assemble the salad. Toss the arugula with the wheat berries, roasted asparagus, and warm cooked sausage. Divide between two bowls, and dot each bowl with 1 oz. of goat cheese. In a small bowl, whisk together the mustard, white wine vinegar, maple syrup, and remaining 1 TBS of olive oil until smooth. Drizzle the dressing over the salads and serve.