Summer on a Plate

 WISCONSIN SUNFLOWER FIELD 

Keep your face to the sunshine, and you cannot see the shadows. It's what sunflowers do. 

Helen Keller

While summer is preparing a swan song, I found there's still time to enjoy summer produce. 

Peach and Honey Dijon Chicken Salad with Mozzarella Balls and Pecans is the perfect salad for a summer meal. 

Cook's Notes:

Salad preparation is made easier by prepping a few things the night before serving, such as toasting the pecans and making the dressing. There is ample dressing for the salad, and extra can be used as a delicious topping for ice cream. The recipe serves four and was adapted from closetcooking.com

Salad Ingredients: 

• 1/2 to 3/4 bag of spring lettuce
• 4 small chicken cutlets
• 3-4 peaches
• 1/3 cup red onion slices or chopped 
• 3/4 cup small mozzarella balls (deli section) 
• 1/3 cup toasted pecans
• 1 cup halved market blend (multi-colored) tomatoes. 
• Optional add in blueberries

Directions:

• Marinate the chicken in 1-1/2 cups of buttermilk for one hour. Drain the chicken in a colander and place it on a foil-covered baking sheet. Transfer the foil sheet to the grill and cook at 325 degrees.  
• Let meat rest for 10 minutes before slicing.
• On a platter, spread out mixed greens.
• Slice one peach and spread it over the greens, along with mozzarella cheese, pecans, red onions, tomatoes, and chicken strips.  
• Ladle dressing over the salad.  
  
  Peach Honey Dijon Balsamic Vinaigrette

Cook's Notes: 

The dressing is on the thicker side since the ingredients are pureed. Any extra should be refrigerated. I put one tablespoon of the dressing on each cutlet for more flavor. 

Ingredients:

• 2 diced peaches
• 1 tablespoons honey
• 2 tablespoons Dijon mustard
• 2 tablespoons good quality white balsamic vinegar 
• 2 tablespoons extra virgin olive oil
• 1 tablespoon soy sauce
• 2 small garlic cloves, minced
• Salt and pepper to taste

Directions:

• Puree everything in a blender or food processor until smooth. 

Ice cream option with Peach Honey Dijon Balsamic Vinaigrette, adding crushed almonds with a sprinkle of sea salt.

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