Wednesday, March 24, 2010

Gorgonzola and Grape Salad

I love cheese. I have always felt that the more cheese, the better. But there is one cheese that I have always had a love/hate relationship with... Blue Cheese. There are times when I think it is amazing and I wouldn't substitute it for anything. And then there are times when I can't eat more than a bite, wishing I wouldn't have had the first. But I think I have found at least one way that I always like blue cheese... when it is paired with a fruit. There is something about the way all the flavors in this salad compliment each other, I could eat two plates full. But, I'll stop at one tonight.

Gorgonzola and Grape Salad

Chicken Breast
Salt and pepper
1 lemon, zested and juiced
Dried thyme
Mixed greens
Red onion, thinly sliced
Red seedless grapes, halved
Chopped pecans
Gorgonzola cheese
1/4 c. white wine vinegar
1/2 t. Dijon mustard
1/4 c. extra virgin olive oil

Season chicken breast with salt, pepper, lemon zest and thyme. In skillet, saute chicken for 8-9 minutes per side, or until cooked through. Let chicken rest for 10 minutes, then slice thinly. Whisk together white wine vinegar, mustard, 1 teaspoon lemon juice, salt and pepper. Continue whisking while slowly pouring in oil. Toss vinaigrette with mixed greens. Top lettuce with red onion, grapes, pecans, gorgonzola cheese and chicken.

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