about 8 cups mixed salad greens, washed and ready to use
2 yellow peaches, slightly firm to the touch
1/4 cup toasted hazelnuts, roughly chopped
1 cup chopped cooked rotisserie chicken breast
2 oz fresh goat cheese
2 tbsp olive oil
1 tbsp white balsamic vinegar
1 tsp honey
tiny pinch of sea salt
the dressing first. In a small bowl, whisk together the white balsamic
vinegar and the olive oil. Then, stir in the honey and and mix well. Add
a pinch of salt. Set aside.
Preheat your grill to medium/high heat.
peaches in half and discard pit. Place peaches, cut side down, on the
preheated grill. Close lid and grill for about five minutes, checking
occasionally. You want the peaches to soften and get those nice char
lines across the bottom. Remove peaches when done and turn off the
grill. Slice peaches thin.
To assemble salads, divide greens into two bowls. Top green with chopped rotisserie chicken, goat cheese crumbles, toasted hazelnuts and peaches. Drizzle dressing over the top and toss well.