For the vinaigrette

• Combine all but the oil in a blender and blend well. Scrape down the sides and then with the blender on low add the oil in a thin stream until all is mixed in and then blend on medium. If the vinaigrette is a little thick add a tablespoon or two of water. Keep refrigerated until ready to use. Serve at room temperature and stir before pouring as it may thicken back up.

For the salad

First grill the peaches:

• Slice in half and gently twist to break into two halves. Remove the pit and slice into ½’ thick rings. You will get 6 slices a peach.
• With a grill on medium ( about 300 deg) grill the peaches about 2 min a side, using a super thin metal spatula to gently turn them once. Remove to a plate to let cool slightly.
• If you don’t already have pre-grilled chicken you can grill the chicken before grilling the peaches. Just season with a little bit of olive oil, sea salt and pepper. Grill at 450 deg heat, 4-5 min a side until done. Let rest 5 min then slice.
• On 4 plates divide the salad mix, top with 4 ounces of chicken each plate. Divide the rest of the ingredients amongst the plates. Drizzle the dressing over the salads and serve immediately.