Pear and Gorgonzola Salad

The other day I bought a salad kit.  I decided I did not like the dried candied pears or the vinaigrette that supposedly had Gorgonzola in it.  So here is my fresh version of the salad.


Ingredients
1 pear diced
4oz crumbled Gorgonzola
5 oz spring mix salad
3 tbs Champagne vinaigrette
Sprinkling of Candied Pecans (optional).

Combine diced pear, gorgonzola and 1 tbs of champagne vinaigrette.  Set aside.
Toss salad with remaining 2 tbs dressing.

Combine salad and pear/gorgonzola mixture and serve.

Tarragon and Dijon Chicken Breasts

Decided to try the mustard and tarragon marinade using chicken instead of flank steak.  I think it turned out really well.  


Ingredients
Chicken Breasts 1 to 2 lbs
1/3 cup Chardonnay (or another dry white wine)
1/3 cup olive oil
1/3 cup country dijon mustard
1 tsp onion powder
1 tsp garlic powder
2 tsp dried tarragon leaves
Salt and pepper to taste


In a gallon size ziplock bag combine all ingredients and seal.  Keep in refrigerator for at least 2 hours.
Remove from refrigerator 30 minutes before grilling.

Grill 6 to 8 minutes on each side or until breasts reach 165 degrees.
Remove from grill and tent with foil and let rest at least 5 minutes.