From the June, 2010 issue of Bon Appetite. This is a refreshing summer salad in which the dill and balsamic vinegar truly give a lift. It is best prepared a day in advance, and will keep well in the refrigerator for a few days.
This is basically poached meat and vegetables that takes on an air of elegance and sophistication. A nice change of pace to serve at your summer get-together. Adapted from Good Food Magazine, July 1987.