Chicken Salad with Potatoes and Arugula – From Olives and Grapes

Ingredients

• cup ½100% Pure Extra Virgin Olive Oil
• 1 T 18 Yr Traditional Balsamic Vinegar
• 1 T Dijon Mustard
• 1 cooked Rotisserie Chicken
• 3 bunches arugula (stems removed)
• c ¼fresh tarragon leaves (chopped)
• c ½Parmesan Shaved (2oz)
• 1 pound Italian Sausage
• 8 in plum tomatoes (cuthalf crosswise)
• 1 inch onion sliced into ½thickness
• 4 T 100% Pure Extra Virgin Olive Oil
• 3 bunches of spinach (stems removed)
• 1 T 18-year Traditional Balsamic vinegar
• 1 T whole grain mustard
• Pork Tenderloin with Molasses (Bacon and Porcini Vinaigrette)
• 6 Tbs. Porcini-infused Extra Virgin Olive Oil
• 2 Lbs. Pork Tenderloin
• Salt & Pepper
• 1/2 Lb. Bacon (cooked 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