Blackberries, Melons, soft Goat Cheese, and Roasted Chicken
Menu planning this week was a breeze. Melons, berries and stone fruits are in abundance for great prices. All I needed was a rotisserie chicken, a dressing and some greens. A no cook dinner on a 104 degree day. Pool here I come, cause I am not cooking.
Originally, I have to admit dinner was going to be something else. But I have no desire to BBQ when it is an oven outside. Since all my produce had been bought the same day, I had lots of options.
The only challenge was deciding what to dress the salad in, lime, white balsamic, hummm. The refrigerator revealed the winner.
Yes, it was a Winner.
Blackberry Vinaigrette Ingredients:
3 T. White Balsamic Vinegar
1/2 c. Olive Oil
3 T. Blackberry Jam, seedless
2 t. Shallot, minced
A Dash of Salt
Whisked together and set aside to rest.
1 Rotisserie Chicken, Shredded
Butter lettuce or Baby Spinach
1/2 C. Blackberries
2 C. of Melon (Cantaloupe, Honeydew, really any. I used Orange Flesh and Galia.)
1/4 C. Shallot, thinly sliced
Goat Cheese ( Chevre) add as much as you like.
Slivered almonds as Garnish.
I put each item in individual bowls and served the plates to each family members tastes. Lettuce, topped with chicken, then berries, melons, shallot, cheese, Blackberry Vinaigrette, and garnished with almonds.
Perfection, tangy, sweet, and rich flavors all combined on one plate with ease.