Whisk the vinegar, mustard and salt and pepper, to taste, in a bowl. Slowly whisk in the olive oil and until emulsified.
For the grape salad:
2
Heat the grill to medium hot.
3
Brush the chilies with oil and season with salt and pepper. Grill until charred on all sides. Remove to a bowl, cover and let steam for 15 minutes. Remove the skins and coarsely chop. Transfer to a bowl and add the grapes, vinegar and olive oil. Season with salt and pepper. .
Prepare the chicken:
4
Whisk together the apricot jam and vinegar. Season with salt and 1/4 teaspoon black pepper.
5
Brush the chicken on both sides with oil and sprinkle with salt and pepper. Grill until the first side is golden brown, about 3 minutes. Turn, brush with the glaze and sprinkle on the thyme. Cook until just cooked through, another 2 to 3 minutes. Remove and allow to rest 5 minutes. Slice into 4-5 slices, keeping the pieces together.
6
To serve, divide baby greens among 4 plates; add a chicken cutlet. Add some of the grape salad, and finally the almonds. Drizzle with the vinaigrette.
Whisk the vinegar, mustard and salt and pepper, to taste, in a bowl. Slowly whisk in the olive oil and until emulsified.
For the grape salad:
2
Heat the grill to medium hot.
3
Brush the chilies with oil and season with salt and pepper. Grill until charred on all sides. Remove to a bowl, cover and let steam for 15 minutes. Remove the skins and coarsely chop. Transfer to a bowl and add the grapes, vinegar and olive oil. Season with salt and pepper. .
Prepare the chicken:
4
Whisk together the apricot jam and vinegar. Season with salt and 1/4 teaspoon black pepper.
5
Brush the chicken on both sides with oil and sprinkle with salt and pepper. Grill until the first side is golden brown, about 3 minutes. Turn, brush with the glaze and sprinkle on the thyme. Cook until just cooked through, another 2 to 3 minutes. Remove and allow to rest 5 minutes. Slice into 4-5 slices, keeping the pieces together.
6
To serve, divide baby greens among 4 plates; add a chicken cutlet. Add some of the grape salad, and finally the almonds. Drizzle with the vinaigrette.
