->Chicken Peach 01 <-

Serves 6 5 tablespoons olive oil

1 tablespoon balsamic vinegar

1 tablespoon finely chopped shallot

1 teaspoon Dijon mustard

Salt

4 peaches, halved, pits removed

4 skinless, boneless chicken breast halves (about 4 oz. each)

8 cups baby arugula or other tender salad greens

Preheat grill to medium-high. Whisk together 4 Tbsp. oil, vinegar,

shallot, mustard and 1/2 tsp. salt.

Brush peaches with 1 tsp. oil. Grill, flat side down, until warmed

through, about 4 minutes. Remove from grill.

Brush chicken on both sides with remaining 2 tsp. oil and sprinkle

with salt. Grill until cooked through, turning once, about 8 minutes

total. Cut chicken into thin diagonal slices. Cut peaches into 1/2-inch-thick slices.

In a large bowl, toss greens with dressing. Divide greens among

serving plates, top with peach halves and sliced chicken, and serve.