Our latest Fast & Fabulous recipe was inspired by the post-Thanksgiving nirvana of leftovers! Nothing's better than leftovers, am I right? This recipe for Roasted Chicken, Sage, Mushroom & Caramelized Onion Salad can handle just about any leftover you have on hand: chicken or turkey, sage, mushrooms, cranberry, onions and even gravy if you're feeling particularly decadent. Bring. it. on!!!As luck would have it, this dish also pairs brilliantly with any leftover wine you might have on hand - you can even use a leftover white wine to deglaze the pan! A Pinot Noir is especially delicious if you choose to add the dried cranberries but a Chardonnay with a kiss of oak would also be crazy delicious. Then of course there's sparkling wine, don't even get me started! Just have fun and make it your own and stay tuned for the Champagne deliciousness we have in store for you this December.Cheers,"Roasted Chicken, Mushroom, Sage & Caramelized Onion Salad"Makes 4 servings2 cups pearled barley1/4 cups plus 2 Tablespoons good olive oil2 yellow onions, chopped2 cups chopped cooked chicken or turkey1 lb. mixed mushrooms, purchase pre-sliced & then roughly chop1/4 cup chopped fresh sage leaves1/2 cup dry white wine1/2 cup dried cranberries or cherries (optional)Kosher salt & freshly ground black pepperLemon wedges for serving1.) In a saucepan, cook pearled barley according to package directions until just tender, about 30 minutes. Drain and place in a large bowl.2.) In a large skillet, heat 2 Tablespoons olive oil over med-high heat. Add onion and saute until tender, approximately 5 minutes. Then, reduce heat to medium-low and cook until onions are light golden brown, approximately 10-15 minutes.3.) Increase heat to med-high again and add mushrooms to the pan with the onions. Saute until mushrooms are cooked and lightly browned, approximately 10-15 minutes. Then add chopped sage, chicken and dried cranberries to the skillet and stir well to combine. Cook until just heated through and add mixture to barley in the large bowl.4.) Return pan to burner and add wine to the pan. Bring to boil over med-high heat and stir well, getting all the browned bits off the bottom of the pan. Cook for an additional 3-5 minutes, until liquid is slightly thickened and then pour over the salad. Stir well to combine and season liberally with Kosher salt and freshly ground black pepper. 5.) Serve in large bowls, drizzled with olive oil with lemon wedges.