Bart's Pear and Hot Potato Salad
with Grilled Chicken-Apple Sausages

(Serves 2)

My husband Bart is a great supporter of Sunday Supper. He made up this Home Page for me and has made this publication possible.  In honor of Bart, I'm starting this Sunday Super Home Page website with a dish that he cooked up one Sunday night.

Preparation:

• In simmering water, cook 2 peeled potatoes and 2 nearly-ripe large pears separately. Cook each until tender.
  
• Make the dressing:
  

  Melt 2/3 cup sweet, mild gorgonzola.
  Whisk in 1/6 cup walnut oil and 1/6 cup white wine vinegar.
  Salt and pepper to taste (use white pepper if possible).

• Mix the warm pears and potatoes together and then mix in the dressing. (The warm pears and potatoes will absorb a lot of the dressing and the flavors will blend together.)
  
• While the pears are cooking, grill Aidell's Chicken-Apple Sausages and then let them sit for a few minutes for the juices to retract.

To serve:

• Arrange Bibb or other tender lettuce leaves in the bottom of your bouillabaisse bowl.
  
• Place the warm salad mixture in the center and top it with thinly sliced red onions.
  
• Sliced the warm grilled sausages and then bank them around the base of the pear and potato salad.

Notes:

• Potatoes: New potatoes are best. Don't use russets; they get too mushy.
  
• Pears: Any kind of pear is fine as long as it's not too hard or too soft to start. Bartlett pears are a good choice.
  
• Chicken-Apple Sausages: If Aidell's sausages aren't available in your area, you can use any fresh (i.e., not smoked) light-tasting sausage like bratwurst.