Don Silvers

Four - 6 ounces skinless boneless chicken breast halves

2 tablespoons pure olive oil

1/4 teaspoon kosher salt

Pinch - freshly ground black pepper

1 pound (about 12 cups) mixed baby greens

Balsamic Vinaigrette(recipe follows)

1 small red onion, very thinly sliced (2/3 cup)

Candied Pecans(recipe follows)

6 ounces Gorgonzola cheese, crumbled(1 1/2 cups)

4 plum tomatoes quartered lengthwise

Prepare a fire in a barbecue grill or preheat the broiler. Oil the grill/broiler rack. Rub the chicken with the oil, salt and pepper.

Place the chicken on the grill/broiler rack about 6 inches from the heat and cook, turning it once with a large wide spatula, for about 3 minutes on each side. Remove the chicken from the heat, let it rest for about 30 seconds, and then cut it against the grain into 1/4 inch strips.

In a large bowl, toss the greens with the Balsamic Vinaigrette and arrange on plates or a platter. Top the greens with the onion. Candied Pecans, and cheese. Place the tomatoes around the greens. Top with the chicken and serve immediately.

Balsamic Vinaigrette

1/4 cup balsamic vinegar

2 medium size shallots, minced(3 tablespoons)

1 tablespoon Dijon mustard

1/4 teaspoon freshly ground black pepper

1/4 teaspoon kosher salt

3/4 cup pure olive oil

Place all the ingredients, except the olive oil, in a blender or food processor and process for a few seconds. With the motor running, add the oil in a thin stream. Process until smooth and emulsified. This dressing can be refrigerated, covered, for up to 2 days. Bring it to room temperature and whisk to re-emulsify before serving.

Candied Pecans

1 cup pecan halves

2 tablespoons packed light or dark brown sugar

1 tablespoon water

1/2 teaspoon kosher salt

Preheat oven to 325. Mix all the ingredients in a small bowl, making sure that the nuts are well coated. Arrange the nuts in a single layer on a nonstick baking sheet and bake them until browned and crispy, 7 to 10 minutes. These burn easily, so watch them carefully.