Amanda, chef Michigan extraordinaire, made a sumptuous meal of chicken and greens this evening. It was the perfect transition meal from the winter doldrums into Spring bounty. The best part about this dinner is that it was relatively cheap and very simple.
First, a bed of organic micro-greens tossed with Michigan dried cherries, pecans, local Amish blue cheese, and quartered hothouse vine tomatoes. Second, a pan-seared olive oil chicken breast, seasoned with salt and pepper. Next a light vinagarette of 2-to-1 olive oil to red wine vinegar, minced shallot, and seasoned with salt and pepper. Last a crusty olive ciabiatta from Hiller's rounded out the meal. Yum! Thank you Amanda!
