Chicken and heirloom tomato salad with Banyuls vinaigrette

Time 25 minutes
Yields Serves 2
Chicken and heirloom tomato salad with Banyuls vinaigrette

Banyuls vinaigrette


Combine the mustard, Banyuls and red wine vinegars, lemon juice, water, shallot and garlic in a jar with a tight-fitting lid. Season with salt and pepper and shake well. Add grape seed oil and shake well again. Add olive oil and shake well. Any leftover vinaigrette can be stored, tightly covered, in the refrigerator, then brought to room temperature and shaken well before using. Makes three-fourths cup.



Toss the shredded chicken with the tomato wedges, basil and vinaigrette. Season to taste with black pepper and sea salt. Serve as second course after the breasts and glazed vegetables, or serve alone as a light entree.

From Josiah Citrin.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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