Serves 4

Marinade:

1/2 cup balsamic vinegar

1 tablespoon Dijon mustard

1 teaspoon honey

1/2 teaspoon salt

1/8 teaspoon black pepper

1/2 teaspoon garlic, crushed

1 tablespoon fresh thyme

1/2 cup walnut oil

1 cup fresh peaches, pitted and mashed

4 chicken breasts

Dressing:

5 tablespoons walnut oil

1/2 teaspoon salt

1/2 teaspoon black pepper

2 green onions, minced

1 shallot, minced

4 teaspoons balsamic vinegar

2 teaspoons fresh thyme

1 teaspoon Dijon mustard

4 peaches, large dice (1/2-inch)

1/2 cup radicchio, thinly sliced

1 cup toasted chopped walnuts

4 cups mixed baby greens

1 cup cooked quinoa or couscous

• Combine vinegar, mustard, honey, salt, pepper, garlic and thyme and whisk until combined. Add walnut oil and peaches.

• Pour over chicken breasts. Marinate in refrigerator for 2 hours.

• Heat grill to medium-high; cook chicken, until done, about 5 minutes per side (165 degrees on meat thermometer).

• Whisk dressing ingredients: oil, salt, pepper, onions, shallot, vinegar, thyme and mustard.

• Mix peaches and radicchio into dressing; toss. Add half of walnuts.

• Divide salad mixture on 4 plates.

• Spoon ¼ of quinoa or couscous on center of each salad mixture.

• Slice chicken into thin strips and arrange over salads.

• Toss remaining ½ cup of walnuts over top.

- Decadence Gourmet Cheesecakes, Lee Mathis

Nutritional information per serving: Including marinade, 1,081 cal., 72 g fat (8 g sat.), 156 mg chol., 858 mg sodium, 7 g fiber, 67 g pro.

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