WHITE PEACH AND CHICKEN WALNUT SALAD

3 white peaches, pitted and thinly sliced
3 cooked chicken breast halves, skins removed
4 cups mixed salad greens
3 tablespoons currants
12 walnut halves, coarsely chopped
4 ounces Gorgonzola cheese, cut into 1/2-inch pieces
2 tablespoons white wine vinegar
5 tablespoons walnut oil or extra-virgin olive oil

Julienne the chicken breasts.

Divide the greens evenly among 4 individual salad plates. Add to each plate one-fourth of the currants, chicken, peach slices and cheese, tucking them in among the salad greens. Sprinkle with the walnuts.

Mix the vinegar and oil together and drizzle over each salad plate.

Makes 4 servings
Source: Just Like a Day in France by Georgeanne Brennan for the California Tree Fruit Agreement