Man am I enjoying making these SOIGNE [swan-yay] videos. I love being able to put the food first and not some talking head (myself), which I believe then becomes more about the person cooking than the actual dish itself. I also can’t believe this is my 4th episode already? Where in the heck did this summer go, CRAZY?! In any event, because we are almost in fall, I have to get as many summer ingredients in these videos as possible before they are gone for 9 months. Figs are in season right now and I was in the mood for something green and tasty so this Summer Salad Recipe with Figs, Peaches and Prosciutto came together quite nicely. In addition to all of those ingredients there is rosemary roasted chicken, candied pecans, blue cheese and honey balsamic vinaigrette. Seriously though, when you combine all of those flavors together at one time its rifreakingdonkulous how amazing the flavors are. That’s right I said rifreakingdonkulous 
There are only a few weeks left to actually do this, and by the video below you can see how dang easy it is to do, so GO AND MAKE THIS Summer Salad Recipe with Figs, Peaches and Prosciutto tonight!!
- 1 cup of whole or broken pecans
- ½ cup of brown sugar
- ½ small diced shallot
- 1 teaspoon of dijon mustard
- 2 tablespoons of honey
- ⅓ cup of balsamic vinegar
- ⅓ to ½ cup of olive oil
- 1½ tablespoons of chopped fresh basil
- Kosher salt and fresh cracked pepper to taste
- 1 chicken breast
- 1 sprig of fresh rosemary
- 5 quartered figs
- ½ sliced peach
- 4 slices of prosciutto ham
- 2 ounces of crumbled Maytag blue cheese
- 4 cups of spring mix lettuce
- 1 teaspoon of olive oil
- Kosher salt and fresh cracked pepper to taste
- For the Pecans: Combine the pecans and brown sugar in a skillet on medium heat. The brown sugar will begin to melt and coat the pecans. Constantly stir.
- Once the pecans are coated spread them out on a sheet pan lined with parchment paper to cool.
- For the Chicken: Season the chicken on both sides with salt and pepper and place in a hot saute pan on high heat with 1 teaspoon of olive oil to brown. Once it is brown (3 to 4 minutes) turn it over, place a rosemary sprig on the top and finish cooking in the oven on 350° for 8 to 10 minutes.
- For the Balsamic Vinaigrette: Add the shallots, mustard, honey and balsamic vinegar to a bowl and whisk together.
- Slowly drizzle in the olive oil while continuing to whisk. Once the dressing is emulsified, finish with basil, salt and pepper.
- To Plate: place down the spring mix lettuce and serve the figs, peaches and prosciutto ham next to it. Slice the chicken breast and serve along side as well. Top off with the balsamic vinaigrette, candied pecans and blue cheese.