2 tablespoons balsamic vinegar

3 tablespoons olive oil

1/4 cup honey

1 tablespoon Dijon mustard

2 tablespoons finely minced shallots, from one shallot

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper


1 (6-7 ounce) bag or carton baby spinach (about 6-7 cups)

1 head of remaine lettuce chopped

1-2 cups (1 pint) stemmed and sliced strawberries

1 carton (1/2 pint) blackberries, blueberries or both

1 pear cut into thin slices

1/2 red onion very thinly sliced

1 English cucumber thinly sliced on a diagonal

1/2 cup pecans, toasted

4 ounces Gorgonzola or Feta cheese

6 slices of crispy bacon torn into bits

2 large chicken breast or one package strips

Salt and pepper to taste


Combine balsamic vinegar, olive oil, honey, Dijon mustard, shallots, salt and pepper in a small seal able container like a mason jar and shake vigorously to blend. Alternatively, combine vinegar, honey, mustard, shallots, salt and pepper in a medium bowl. Whisking constantly, slowly drizzle in oil until emulsified. Heat 2 Tbs. of the oil in a 12-inch skillet over medium heat until shimmering hot. Pat the chicken dry and season with salt, cracked black pepper, paprika and garlic powder. Cook, turning once, until just cooked through, about 10 minutes total. Transfer the chicken to a cutting board and let rest, loosely covered with foil, for 5 minute. Slice at an angle into bite size pieces. Set aside. In a large bowl, combine baby spinach, romaine, strawberries, blackberries, pear, red onion, cucumber and pecans. Add the dressing little by little and toss until greens are well-coated (you may have a bit left over but you’ll use most of it). Taste and adjust seasoning with salt and pepper. Sprinkle crumbled Gorgonzola cheese over top. Add crispy bacon And chicken on top serve and enjoy. Bon appetite!

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