3 fresh peaches, halved and pitted
4 TBS canola oil, divided
1 tsp white sugar
1-1/4 cup extra virgin olive oil, divided
1/4 cup shallots, minced
1/3 cup sherry or red wine vinegar
1/4 cup blue cheese, crumbled
1 cup mixed greens
5 cups baby mizuna leaves
2 cups chicken
1/2 cup red onion, sliced
1/2 cup balsamic vinegar
Toss the peaches in half of the canola oil – and sprinkle with sugar – and place flesh side down on a hot grill. Sear until it has grill marks and flip. Grill for 1 minute on the skin side and place on a plate. Set aside.
Then add the chicken to the same bowl and (add more oil if you need to) and toss with canola oil and place on the grill. Grill until juices run clear. Remove and place on a plate. Set aside.
Heat up 2 TBS olive oil in a heavy skillet and add the minced shallots. Saute until they are translucent. Add the vinegar and reduce by 1/3. Remove and add the remaining olive oil and let cool. Add the blue cheese crumbles.
In a large salad bowl, lightly toss the mizuna with the mixed greens, onion and grilled chicken. Add half of the chilled vinaigrette and toss to coat evenly.
Place the salad on a plate and toss with a peach half and drizzle with remaining salad dressing.