Serves 4
Dressing Ingredients:
1/4 cup fresh lemon juice
3 Tablespoons Dijon Mustard
3 Tablespoons chopped fresh dill
2 Tablespoons honey
1 garlic clove, minced
1/4 cup olive oil
Kosher salt and freshly ground pepper
Directions:
Whisk first 5 ingredients together, gradually whisk in oil. Season with salt and pepper.
Salad Ingredients: ( I halved these, using one head of lettuce and about 1 cup of cherries for two of us)
4 chicken thighs, grilled
4 thick slices of rustic bread, torn (or cut) into 3/4 inch pieces
1 pound fresh cherries, stemmed, pitted and lightly crushed
3 heads of butter lettuce, cored and torn into pieces
4 radishes
1 tablespoon chives
Directions:
Directions:
Spray bread with Pam and toast in oven to make croutons.
Remove chicken skin and bone, tear into pieces. Place chicken in large bowl and cherries, lettuce, radishes and chives. Drizzle with vinaigrette and toss. Sprinkle with croutons and chives. Back to Gazpacho Diaries
