I am making veal scaloppine stuffed with prosciutto, truffled cheese and fried sage in a shallot cognac cream sauce and am blanking a bit on a first course and sides. This is a rich and intense dish. Plated salad with sliced apples or pears, spiced nuts and mixed greens to start? Wild mushroom risotto as a side or maybe garlic sauteed spinach with lemon? I like assertive flavors but don't want this meal to be too heavy and over the top.