1/3 c. olive oil
3 Tbsp. honey
3 Tbsp. honey
3 Tbsp. grainy dijon mustard (or any dijon)
juice of 1 lemon
2 Tbsp. white balsamic vinegar (or regular - I couldn't find white)
1/2 c. mixed herbs, chopped (rosemary, oregano, basil - I added probably a scant 1/4 cup of these dried herbs and it was just right)
1 small shallot, grated
2 cloves garlic, grated
kosher salt, black pepper & red pepper flakes
Salad
1 bell pepper, quartered
1 lb. dry orzo pasta
1 c. cubed cheddar cheese
1/4 c. crumbled blue cheese (optional)
2 c. shredded red leaf lettuce
1 c. cherry tomatoes, halved
6 slices cooked bacon, crumbled
1 avocado, sliced
chicken*
Combine all ingredients for the dressing and blend well. (I LOVED this dressing. So so flavorful.)
Cook orzo according to package directions, drain - add the hot orzo, cheddar cheese, blue cheese and 1/3 of the dressing, toss to combine. Add the chicken, peppers**, lettuce***, tomatoes and bacon, tossing to combine. Top the pasta with avocado. season with freshly cracked pepper and salt. Serve warm or cold.
*I bought the Perdue grilled, prepared chicken slices. If you want to grill your own - take 3/4 lb. boneless skinless chicken tenders - toss with 1/3 of the dressing. Let sit 10 minutes - grill the chicken on medium high heat until cooked through.
**You can grill the red pepper until lightly charred, then chop.
***I would add the lettuce as you want/when you're eating. If you have leftovers, the lettuce will wilt and be inedible.
This recipe is from Half Baked Harvest.
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