The European Ryder Cup team will be dining on Pork and Apple Sausage en Croute and Rocket Salad that Medinah Country Club Executive Chef Bryan Panico created for the tournament.
Mark Black | Staff Photographer
¼ cup pine nuts
½ small red onion
2 bunches rocket (arugula)
¼ cup balsamic vinaigrette
Heat oven to 350 degrees.
Place pine nuts on a sheet pan and bake 4-6 minutes until just lightly toasted. Set aside to cool.
Thinly slice the red onion. In a bowl, toss rocket balsamic vinaigrette, pine nuts and onion. Divide salad among salad plates and top with fresh shavings of your favorite parmesan cheese. Serve with a slice of Pork and Apple Sausage en Croute.
Serves four to six.
Chef Bryan Panico, Medinah Country Club, Medinah
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