Grilled Chicken and Nectarine Salad

Ingredients

• 2 quarts salad greens (8 oz.), rinsed and crisped
• ²/₃ cup pecan halves
• ¼ cup white wine vinegar
• ¼ cup walnut oil (or more vegetable oil; see "Nut Oils on Salad," below)
• ¼ cup vegetable oil
• 5 ounces fresh chèvre (goat cheese), crumbled
• 2 firm-ripe nectarines (12 oz. total), rinsed, pitted, and thinly sliced
• + 2 more ingredients
• • Salt and pepper
  • 4 boned chicken breast halves with skin (2 lb. total), rinsed, patted dry, and fat trimmed

1. Preheat oven to 350°. Spread pecans in a baking pan and bake until golden under skins, about 10 minutes. Let cool, then coarsely chop. 2. Mound salad greens on four dinner plates. In a small bowl, stir vegetable oil, walnut oil, and vinegar to blend. Set aside. 3. Sprinkle chicken with salt an...

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