The inspiration for this particular salad,
I got it from a newspaper,
but as usual I have made a number of changes
according to my tastes.
The chicken goes well with cherries,
dried tomatoes, almonds and
sauce made with mustard.
Who wants to try … follow me in the kitchen!

Recommended wine:
Sylvaner Alte Renben Pacherhof 2013
a South Tyrolean wine
Soft beautiful complexity and persistence.

And now … LIGHT THE FIRES!

INGREDIENTS:

-4 Slice the chicken breast

-200g Of pitted cherries

-1 Tablespoon capers

-1 Handful of chopped almonds

-6 Sun-dried tomatoes

-Zafferano Pistils

-Glassa Balsamic vinegar

-Senape Qb

-Oil Ages

-salt And pepper to taste

-Chives

-1 Celery

PUT ON THE APRON, WASH YOUR HANDS, BEGIN!

In a frying pan with a little oil,
cook the chicken breast
adding the saffron dissolved in warm water.
Let the soft chicken, let cool and cut into thin slices.
Drain the sun-dried tomatoes and cut into strips,
Wash and clean the celery and cut into rounds.
Rinse the cherries and cut them in half,
now you collect all the ingredients,
along with capers and almonds in a
salad bowl.
For the dressing,
emulsified oil with the mustard, salt, pepper, vinegar glaze
balsamic.
Season the salad and add some chives.

Et voila … fresh and inviting  !!