Curly Endive & Grilled Stone Fruit Salad

with chicken, grilled banana peppers and a whole grain mustard vinaigrette

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I made this salad a while ago, like two years ago, and was reminded of it as I was scrolling through an endless feed of past images. I’m sure this wasn’t a super planned out salad and likely came together using a selection of things we had. I have a feeling it was prompted by an excess of stone fruit sitting around since it looks like I had enough extras plums, pluots and peaches to scatter around and “style” the photo.

The real bulk, and star of this salad, is the curly endive. I love a bitter green. You can swap out the endive for whatever you like or have available. Belgian endive, radicchio, chicories, frisée and so on. You certainly don’t need to follow this recipe to a tee. There’s still plenty of delicious stone fruit around, so go crazy and get whatever looks good. You just want something that’s still a little firm so it doesn’t turn to complete mush on the grill. Ok, now onto the recipe…

Prep Time: 10 mins
Cook Time: 25 mins

Ingredients

The Salad Stuff

• chicken – I used 2 thighs and 1 breast here, use what you like

• banana peppers

• stone fruit – cut into wedges – nectarines, peaches, plums, etc.

• 1-2 ears of sweet corn

• 1 head curly endive

• 1 c black beans – cooked

• large handful basil leaves

• 1 shallot – finely sliced

For the Vinaigrette

• 3 tbsp olive oil

• 2 tbsp red wine vinegar

• 1 tsp whole grain mustard

• 1/2 tsp honey

• a few sprigs fresh thyme

• pinch of salt

• fresh ground black pepper

Instructions

1. Combine vinegar, mustard, honey, salt, pepper and thyme together. Mix till combined. Slowly drizzle in oil while whisking to emulsify. You can also do this all in a jar and just shake it up a bunch. You choose your salad dressing destiny.

2. Lightly coat your chicken, peppers, corn and stone fruit with a little oil and season with salt. Get everything on a hot grill. I usually cook this over med-high heat. You want your fruit and veg to have some nice char marks and your chicken to be fully cooked through.

3. Then it’s just a matter of arranging your salad. Make a bed of greens, and layer on your toppings. Spoon over plenty of dressing and add some additional fresh cracked pepper and flaky salt.

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