For The Vinaigrette
- 2 tablepoons red wine vinegar
- 1 teaspoon whole grain mustard
- 1/ 2 teaspoon honey
- 3 sprigs fresh thyme, finely chopped
- 3 tablespoons olive oil
- Salt, to taste
- Freshly ground black pepper
The Salad Stuff
- 3 pieces chicken, such as 2 thighs and 1 breast
- Banana Peppers
- 2 ears sweet corn
- Assorted stone fruit, cut into wedges, such as nectarines peaches and plums
- Olive oil, as needed
- 1 head curly endive
- 1 cup cooked black beans
- 1 shallot, finely sliced
- Fresh basil leaves
Combine vinegar, mustard, honey, and thyme together. Mix until combined. Slowly drizzle in oil while whisking to emulsify. Season with salt and pepper You can also do this all in a jar and just shake it up a bunch. You choose your salad dressing destiny.
Lightly coat your chicken, peppers, corn and stone fruit with a little oil and season with salt. Get everything on a hot grill. I usually cook this over med-high heat. You want your fruit and veg to have some nice char marks and your chicken to be fully cooked through.
Then it’s just a matter of arranging your salad. Make a bed of greens, and layer on your toppings (grilled vegetables, stone fruit, chicken, black beans, shallot and basil). Spoon over plenty of dressing and add some additional fresh cracked pepper and flaky salt.