This recipe was inspired by a restaurant that I frequent when I go to Vermont. The restaurant is called Firestones and it is in Quechee, Vermont. I didn’t ask how they make it, but these are definitely the ingredients. If you are ever in Vermont, go to this place. They give you the best corn bread for the table as well. Oh I just love to eat!
Ingredients:
1 cup of chicken, cubed. You can grill it, bake it, etc. (I usually save some chicken from a previous dinner)
½ cup pastini
3 slices of bacon
½ cup gorgonzola cheese
4 grape tomatoes sliced in half
Lettuce of your choice. I usually use mixed greens.
Directions:
First I bring water to boil and cook the pastini. Cool and set aside. Place 3 strips of bacon on microwave dish and place on high for 3-5 minutes. Make sure it is well done, but not burnt so you can crumble. Chop lettuce into small pieces, clean and place in bowl. Add in chicken, crumbled bacon, tomatoes, pastini and gorgonzola cheese. Toss well. Below is the vinaigrette recipe.
Mustard Vinaigrette:
Ingredients:
1 glove of garlic, smashed
2 tbs. of balsamic vinegar
1 tsp. Dijon mustard
5 tbs.. Olive oil
pinch of parsley, thyme, salt and pepper
In small bowl blend the vinegar, garlic, mustard and mix well. Slowly add the olive oil while whisking. Add the parsley and thyme, salt and pepper, taste and adjust seasonings as necessary.
Pour over salad and toss well to make sure that you cover all of the salad with the dressing. This is so delicious.
