Ingredients:
4 chicken breasts
8 ounces mixed salad greens
1 teaspoon sugar
4 ounces mange-touts peas, blanched and refreshed
1/2 lb white mushrooms, thickly sliced
12 black olives
12 slices chevre cheese with peppers ( goat’s milk)
12 slices French bread, toasted
olive oil ( for brushing)
1 hard boiled eggs, finely chopped
2 tablespoons toasted sunflower seeds
1/2 cup fresh cream
1 tablespoon cider vinegar
1/2 teaspoon mustard powder
1 clove garlic, crushed
salt
fresh ground black pepper
Directions:
Sear chicken breasts in olive oil for 3-5 minutes.
Cool and slice.
Arrange salad leaves on a platter and sprinkle with sugar.
Intersperse chicken slices, mange tout, mushrooms and black olives.
Place a slice of cheese on each slice of toast, brush with a little olive oil.
VINAIGRETTE: Whisk ingredients together briskly in a bowl.
Top salad with dressing and sprinkle with hardboiled egg and sunflower seeds.
Toss just before serving.
Servings: 6
Time preparation: 10 min.
Time total: 15 min.