3 tablespoons sherry vinegar
2 1/2 teaspoons fresh ginger, grated
2 teaspoons fresh rosemary, finely chopped
2 teaspoons sugar
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/3 cup olive oil
4 boneless skinless chicken breast halves (about 2 pounds)
freshly ground black pepper and salt
2 medium ripe peaches, halved (about 1 cup)
1 medium head romaine lettuce, cut into bite sized pieces, OR mesclun mix (6 cups loosely packed)
1 cup feta cheese OR mild goat cheese, crumbled

for the dressing, combine vinegar, ginger, rosemary, sugar, red pepper flakes and salt in a small bowl. slowly whisk in oil in a steady stream until dressing thickens.

brush chicken with 1 tablespoon of dressing and let marinate for 1 hour. set remaining dressing aside.

heat grill to medium-high after 50 minutes of marinating. season chicken with salt and pepper and grill for 15 minutes, turning once halfway through cooking time. until just cooked through. remove chicken from grill and place on a platter to rest.

place peaches, cut-side down, on grill for 5 minutes, until softened. cut chicken on the diagonal into 1/3″ thick slices. cut each peach half into 4 slices.

toss greens with remaining dressing and divide on four plates. top each salad with 1/4 of the chicken pieces and 1/4 of the peach slices. sprinkle with cheese.

4 servings