Grilled Peaches and Chicken With Mesclun Salad Platter

Use a quality blend of baby mixed greens such as frissée, oak leaf and green leaf for flavor. If possible, use Georgia peaches. From TheRomantic.com. Cook time includes marinating time.

• Ready In: 7 hrs 10 mins
• Serves: 2

Ingredients

• 12  ounces boneless skinless chicken breasts
• 1  tablespoon garlic, minced
• 1  pinch salt, to taste
• 1  pinch white pepper, to taste
• 1⁄4 cup olive oil
• 2  large  peaches, peeled, halved, and cored
• 1  red onion, sliced 1/4 inch thick
• 3  cups  baby  mixed salad greens, frissace, oak leaf and green leaf
• 1⁄3 cup olive oil
• 2  tablespoons Dijon mustard
• 1⁄4 cup  balsamic vinegar
• 1  pinch salt, to taste
• 1  pinch white pepper, to taste

Directions

1. Place chicken breasts in a medium size mixing bowl. Season with 1 tablespoon garlic, salt and pepper. Add 1/4 cup olive oil and marinate for 6 hours.
2. Refrigerate until ready to cook. Do not use oil from chicken breast to make dressing.
3. Preparing Peach Dressing:
4. Combine the 1/4 cup of olive oil, Dijon mustard, balsamic vinegar and 1 peach in blender or food processor and mix thoroughly. Season to taste with salt and pepper. Set dressing aside.
5. Brush grill lightly with excess oil and heat to medium-high. Grill chicken about 4 minutes on each side or until just firm to the touch and no longer pink. Meanwhile, brush onion and peaches with dressing and grill about 2 minutes on each side, or just until fork tender. Brush peaches with dressing another minute on each side.
6. Take the baby mixed salad greens and place on one side of the platter. Spread them out a little. Slice the chicken breasts and place them on other side of the platter. Slice grilled peaches and place on top of chicken. Dribble dressing on top. You are now ready to indulge in a pleasurable ritual of feeding each other. Light the candles and snuggle up. Enjoy taking turns feeding each other.