Chicken, Sage and Ham Soup

This soup has a wonderful blend of flavours.  Pair it with a salad for a healthy and hearty dinner.

1 tbsp olive oil
2 tbsp chopped shallot
2 (14 1/2 oz) cans reduced sodium chicken broth, plus 1 cup water
1 lb boneless, skinless chicken breasts, cut into 1/2 inch cubes
4 oz ham, chopped
1/2 tsp dried sage leaves
1 lemon
1/2 tsp salt (I omitted this as the ham has enough salt for me)
1/2 tsp pepper

• Heat oil in large saucepan over medium heat.  Add shallot; cook 1 minute, until softened.  Add broth, water, chicken, ham and sage.  Bring o a boil.  Reduce heat to low.  Cook 5 minutes, until chicken is almost cooked through.
• Add 1 tsp grated lemon rind, 2 tsp lemon juice, salt and pepper.  Cook 2 to 3 minutes more.
• Enjoy

Layered Endive, Frisee and Bacon Salad

This salad is so elegant when served in a martini glass!  From Food and Drink 2011

2 slices brioche
4 slices double smoked bacon, chopped
1 shallot, minced
1 tbsp olive oil
1 tbsp red wine vinegar
1 tsp grainy mustard
2 cups lightly packed chopped endive and frisee
1 tbsp white vinegar
4 eggs
pinch each of coarse salt, freshly cracked pepper and fine herbs

1. Toast brioche and cube.  Set aside
2. In a large skillet, cook bacon until cooked but not crisp.  Use a slotted spoon to transfer bacon to plate.  Drain all but 2 tbsp of the fat from the pan.  Add shallots until tender and golden.  Whisk in olive oil, red wine vinegar and mustard.  Keep warm.
3. Divide endive and frisee between 4 large martini glasses.  Layer brioche over each and top with bacon.  Drizzle each with warm shallot dressing.
4. Meanwhile, fill large ban with water about 3 inches up the sides of the pan and bring to a simmer with white vinegar over medium heat.  Gently crack eggs, 1 at a time, into custard cups and slide them into the water.  (I found this a little tricky making sure they didn't tip). Poach for about 4 minutes, until the whites are set but the yolks are still runny.  Scoop eggs with a slotted spoon, draining well.  Top each salad with an egg and sprinkle with coarse slat, fresh cracked pepper and chopped fresh herbs.  Serve immediately.