Grilled Chicken with Champagne Vinaigrette Salad Dressing

Dressing
1 shallot, finely minced
2 Tablespoons Dijon mustard
¼ cup champagne or white wine vinegar
2 Tablespoons fresh lemon juice
2 Tablespoons Madhava agave nectar or honey
½ teaspoon red pepper flakes
½ teaspoon grill salt mix
½ teaspoon freshly ground black pepper
½ cup – ¾ cup extra virgin olive oil

Saute shallot in small amount of olive oil until transparent. Whisk together shallot with mustard, vinegar, lemon juice, nectar/honey, pepper flakes, salt, and pepper in large bowl. Slowly whisk in the olive oil until dressing thickens or add oil slowly into vinegar mixture in a blender and puree until smooth.

Grilled Chicken
Marinate raw chicken breast in ¼ cup of dressing for an hour. Cook over hot grill. When cooked through, cool and slice. Place over mixed greens, sliced apples or pears, tomatoes, green onions, and walnuts. Sprinkle with champagne vinaigrette and serve.