This salad has become our favorite Summer lunch, that dish that we prepare everytime we want something delicious and refreshing. It mixes different flavours beautifully, it’s packed with healthy nutrients and it looks amazing. The warm roasted hazelnuts, the sweet peaches and blackberries and the strong blue cheese will make your taste buds wonder what’s going on with every mouthful!
4 tbsp white vinegar (divided)
Extra virgin olive oil
Fresh thyme to taste
500 gr boneless chicken breasts
One minced shallot
2 peaches, pitted and sliced
Two handfuls roasted hazelnuts
In a bowl, combine 2 tbsp vinegar, 2 tbsp olive oil, 1tbsp honey, the thyme and half tsp sea salt. Add the chicken and turn to coat. Cover and regrigerate for about 2 to 4 hours.
Preheat a grill pan and grill the chicken until browned, about 5 minutes each side. Transfer the chicken to a cutting board and slice.
To prepare your dressing, combine the remaining 2 tbsp white vinegar, 1 tbsp honey and half tsp sea salt. Gradually whisk in your olive oil to taste. Stir in the minced shallot.
Mix your green leaves, sliced peachs, blackberries and sliced chicken. Pour over your dressing and toss to combine.
Finally sprinkle the salad with the hazelnuts and cheese.
Serve generously because this salad is so, so, so good that one serving won’t be enough. We are addicted to this wonderful mix of flavours! Add a little bit of dark chocolate ice cream for pudding and you’ll have my favourite Summer menu!
PS: You’ll find this and other fantastic salad recipes in this book.