Ingredients

4 skinless, boneless chicken breasts, 8 ounces each

2 tablespoons DaVinci® Extra Light Olive Oil

1 tablespoon cracked black pepper

1 tablespoon kosher salt

32 slices tomato, ¼ inch thick

(Tomatoes should be very fresh and very ripe.)

24 grilled asparagus spears

(See accompanying recipe.)

4 ounces Maytag blue cheese, crumbled

12 red-onion rings, raw, for garnish

4 basil leaves, chiffonade, for garnish

8 ounces roast shallot-black pepper vinaigrette

(See accompanying recipe.)

For the grilled asparagus:

24 asparagus spears

2 tablespoons DaVinci® Extra Virgin Olive Oil

1 tablespoon cracked black pepper

1 tablespoon kosher salt

For the roast shallot-black pepper vinaigrette:

1 head garlic

2 small shallots

½ cup DaVinci® Extra Virgin Olive Oil, plus extra for brushing the garlic and shallots

2 tablespoons champagne vinegar or Pomegranate Infused Blush Balsamic Vinegar

2 tablespoons Balsamic Vinegar

1½ teaspoons cracked black pepper

1 teaspoon Worcestershire sauce

1½ teaspoons basil, chopped

1½ teaspoons chives, chopped

1½ teaspoons parsley, chopped

1½ teaspoons oregano, chopped

1½ teaspoons Susan Rice™ Olive Oil with Summer Truffles

1 tablespoon kosher salt

Chef Kent Rathbun - Abacus, Dallas; Jasper's Restaurants, Texas

Serves 4

Coat the chicken breasts with the extra light olive oil and season with cracked black pepper and kosher salt. Grill on a charcoal grill or in a grill pan until the chicken is cooked through, approximately 5 to 7 minutes per side, depending on thickness. Remove the chicken breasts from the heat and slice each into 6 to 8 pieces.

To prepare the grilled asparagus:

Marinate the asparagus in the extra virgin olive oil and season with cracked black pepper and kosher salt. Grill over an open flame for 1 to 2 minutes. Remove from the heat and serve warm.

To prepare the roast shallot-black pepper vinaigrette:

Cut off the top of the head of garlic and peel the shallots. To roast the garlic and shallots, brush with extra virgin olive oil and place in a baking dish in an oven preheated to 375 degrees. Roast until soft, approximately 35 to 40 minutes

In a medium bowl, mix ½ cup extra virgin olive oil and both vinegars. After the garlic and shallots cool, squeeze the garlic cloves out of their skins, and chop and mash them into a paste together with the shallots. Add the garlic-and-shallots paste to the rest of the ingredients, mix, and season with kosher salt.

To serve:

On each plate lay out the tomato slices with the grilled asparagus in a nice arrangement. Arrange the slices of chicken breast on the plate next to the tomatoes. Sprinkle the Maytag blue cheese over the top of the salad, and garnish with the red-onion rings and basil. Drizzle 2 ounces of the vinaigrette over each salad.