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:
Put first 5 ingredients in jar, add oil, shake. Season with salt and pepper.
Salad Ingredients:
5 ounces of Goat Cheese, crumbled
1/3 cup of candied pecans (Trader Joe's) broken into pieces
4 thick slices of rustic bread, torn (or cut) into 3/4 inch pieces
1 pound fresh cherries, stemmed, pitted and lightly crushed (I used about 1 1/2 cups)
2 bags of butter lettuce, cored and torn into pieces
4 radishes
2 tablespoons of chives
Directions:
Directions:
Spray bread with Pam and toast in oven to make croutons.
Remove chicken skin and bone, tear into pieces. Place cherries, lettuce, radishes, pecans, and goat cheese in bowl. Drizzle with vinaigrette and toss. Sprinkle with croutons and chives. Back to The Gazpacho Diaries
