Thursday, January 16, 2014

Stone Fruit and Grilled Chicken Salad with Lemon Champagne Vinaigrette

I made a gorgeous salad this summer with fresh berries and darling little apricot look-a-likes, the name of which I'd never heard before, and haven't heard of since. The organic corner market on the far end of the park was selling them two for one before they turned to mush. It called for using them straight away.

I also happened to have some lemony grilled chicken leftovers and this salad came together as most do with a rifling through the crisper drawers. For the rest of the USA experiencing the remnants of a deep freeze, I shouldn't make you any more jealous of California than you already are. But I will. I believe I could replicate this salad exactly today. Perhaps a bit of tangerine instead of the forgettable named stone fruit. Such is life in the salad bowl of America.

I used my lightbox, gifted by a dear friend, for the first time. And while it all turned out with a bit of a blue tinge, I had so much fun playing stylist and photographer. I had an unforeseen summer sabbatical and didn't mind playing with my food. No conference calls chirped in the background. No urgent emails popped into my inbox. It was just me and my salad.

And you-know-who.

He found the whole set-up irresistible. The new smell! The swaths of fabric to test! The tempting chicken!

I caught him right before he taste tested it.

Stone Fruit and Grilled Chicken Salad with Lemon Champagne Vinaigrette

Mixed spring greens
Strawberries, halved
Stone fruit that calls your name at the market
Grilled Chicken (my leftovers were grilled in a lemon/rosemary rub)
Blue Cheese, a healthy heaping of crumbles

2 Tbsp. Meyer Lemon Olive Oil (I use the local Stonehouse - such a weekday indulgence!)
1 Tbsp. Champagne Vinegar
1 Tbsp. Apricot Jam
1/2 Tsp. Dijon Mustard
Salt and Pepper to taste

WeVerb 2014 - Savor
I'm loosely participating in WeVerb 2014 as I catch up on several saved posts and reflect on last year! Join in the fun:

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