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This is
made from Fleur de Sel sea salt, Bing cherries, pistachios, and balsamic vinegar.
3.5 oz - $10.00
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Balsamic Cherry Pistachio Salad
2 cups spring mix lettuces
1/2 cup grape tomatoes
1 4 oz chicken breasts
3 oz cherry balsamic vinegar
6 oz olive oil
2 oz mild goat cheese
1/2 a cucumber
2 oz shaved fennel
1 oz dried sour cherries
In a medium saute pan, place 1 oz of olive oil and heat until smoking. Season chicken breast with salt and pepper and place skin side down in pan and cook till golden brown or approximately 3 minutes. Turn chicken over and place in a 350 degree oven for 4 min or until done. Take chicken out and cool. Cut the grape tomatoes in half length wise, peel and seed cucumber and cut in half, and then cut into thin half moons. Make sure to shave the fennel very thin because it is raw. Plunge fennel into cold water for 5 min. Make a cherry balsamic vinaigrette with the cherry balsamic and remaining olive oil. Place greens in a bowl and add dressing a spoon at a time around the sides of the bowl and mix with lettuce to desired taste. Add tomatoes, cucumber, and fennel. Toss salad and place on a dinner plate. Slice chicken into 5 pieces and arrange around salad. Spoon some vinaigrette onto chicken and sprinkle goat cheese, and sour cherries on top of salad. Garnish with cherry pistachio salt.
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