Balsamic Chicken Cutlet over Spinach Salad with Mushrooms, Bacon and Warm Shallot Dressing
INGREDIENTS
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1 1/2 pounds chicken breast cutlets (sometimes marked "thin cut")
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2 tablespoons balsamic vinegar, enough to just coat the breast slices
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3 tablespoons extra-virgin olive oil, just eyeball it
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Grill seasoning blend, or coarse salt and pepper
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4 stems fresh rosemary, leaves stripped and finely chopped, about 2 tablespoons
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SPINACH SALAD:
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1 pound center cut bacon, chopped into 1-inch pieces
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1 pound fresh spinach leaves, trimmed and cleaned
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8 gourmet white stuffing mushrooms, thinly sliced
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8 radishes, thinly sliced
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4 scallions, thinly sliced on an angle
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DRESSING:
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2/3 cup extra-virgin olive oil, eyeball the amount, plus 1 tablespoons
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1 large shallot, minced
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3 rounded spoonfuls Dijon mustard
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3 tablespoons balsamic vinegar
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