- 1 small diced shallot
- 3 tablespoon Champagne Vinegar
- 1 pounds Chicken Tenderloin
- 2 tablespoons Olive Oil
- 4 ounces Spinach and Arugula mix ripped
- To Taste crumbled Feta
- To Taste Sea salt
- To Taste Fresh cracked pepper
- 3/ 4 Cantaloupe
Combine Vinegar and Shallots set aside to allow flavors to blend
Salt and pepper the chicken and Saute. remove from stove and let rest 5 minutes the chop to desired size.
Combine Chicken and cantaloupe
Whisk in Oil to shallots and Vinegar mixture whisk till emulsified.
Add Spinach and Arugula to Chicken and Cantaloupe mix. Stir in Dressing, and toss to coat.
Divide between plates and top with Feta and Fresh Ground Salt and Pepper to taste.