For vinaigrette: 1/4 cup olive oil 2 Tablespoons red wine vinegar 2 Tablespoons fresh chopped basil Salt and fresh ground pepper to taste
1/2 cup pine nuts 4 medium tomatoes, sliced 1/4" thick 2 Tablespoons of cracked peppercorns Salt to taste 1/2 pound gourmet salad greens 1/4 pound shaved asiago cheese
For chicken: 4 boneless, skinless chicken breasts 1/4 cup olive oil 2 Tablespoons balsamic vinegar 2 Tablespoons honey 1 Tablespoon fresh cracked peppercorns Salt
Directions
For vinaigrette: Combine oil and vinegar in a small bowl and whisk to emulsify. Add basil and salt and pepper to taste. Set aside.
Place pine nuts in a small dry skillet over medium heat and toast until lightly brown. Remove from heat.
For chicken: Flatten each breast with the side of a meat mallet until all are uniform in thickness. Combine oil, vinegar, honey and cracked pepper in a glass baking dish and add chicken, turning to coat. Heat a non-stick skillet over high heat and when hot, add chicken. Char on both sides, then reduce heat to medium-low and let cook for about 10 minutes, until chicken is cooked through. Transfer to a cutting board and slice diagonally.
To assemble salad: Divide an equal amount of greens on individual plates and top each with sliced tomatoes. Sprinkle the tomatoes with salt and pepper. Drizzle 2 spoonfuls of vinaigrette over all. Place an equal amount of cheese on each plate and sprinkle with pine nuts. Fan a sliced chicken breast on top of all and serve.
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