Strawberry Fields Salad with Raspberry Vinaigrette

Makes two large dinner salads

Ingredients for Salad: 

1 shallot, sliced

4oz Parmesan, shaved

6 slices of bacon (cooked in a pan so you can use the fat for cooking your chicken)

2 chicken breasts, pounded thin or sliced in half lengthwise

Mixed Greens

Glazed Pecans, roughly chopped

1 TBSP olive oil

Hot smoked paprika

Salt and Pepper

Ingredients for Dressing: 

5oz fresh raspberries (or 1 small package)

1/4 cup olive oil

3 TBSP red wine vinegar

1 TBSP balsamic vinegar

1.5 TBSP honey

1 tsp dijon mustard

salt and pepper

Combine in a blender and blend until smooth, reserve

Directions: 

1. Cook your bacon in a cast iron pan. Remove most of the bacon grease for another use but leave just a bit in the pan. 

2. Season chicken with salt, pepper, hot smoked paprika. Sear in the pan for 4 minutes per side or until internal temp is 165. 

3. While the chicken is cooking, make your dressing by combining everything in a blender.

4. In a large bowl, I make one salad at a time. Combine two handfuls of mixed greens, some shallots, handful of chopped pecans and a few pieces of parmesan. Toss with some dressing. Plate. Top with more parmesan, bacon and chicken. Drizzle some dressing over the top. Serve. 

Repeat to make another salad. 

Wine pairing: 

Any Rose but my favorite.....

Summer In A Bottle

Long Island, NY

Wolffer Estate Wines