For the salad:
-Boneless, skinless chicken breasts with olive oil and some Montreal Chicken seasoning (or salt and pepper)
-1/4 Red onion
- 2 Tblp. crumbled bleu cheese (we used a gorgonzola)
For the dressing:
-3 tblsp. Olive oil
- 1 tsp. Grey poupon (or some spicy mustard)
- 1 tsp. vinegar (white wine, rice, balsalmic, take your pick)
- 1 tsp. minced garlic
- 1tsp. lemon juice
On the grilled asparagus we put olive oil, salt, pepper, and minced garlic
Mix diced mango with the bleu cheese and onion. Whisk all ingredients for the dressing. Grill your chicken and asparagus (we use the touch method to see if the bounciness is gone to check the chicken). Top the lettuce with chicken, then the mango mixture, and dressing. We also added some chives to the top, but it's not necessary. Devour.
Such a good combination of sweet and salty and bleu-cheesiness. We also had a Sam Smith's Organic Chocolate Stout to go with this meal. I'm not sure it was the best pair, but it was delicious! There was something undefinable about the flavor of this beer. I called it a "smell taste" and Tom said it could have to do with the well water-- it adds such an element of flavor to beer and makes it specific to the brewing area.
|picture taken from realfood.co.uk|
I should have taken a gazillion pictures, it was so pretty! Alas I was very hungry.