Great Thanksgiving Salad

I went to a shower the other night. Not so much to go to a shower but to get out of the house. Alone. It was fantastic. But here was the best part: This Salad. I got the last plateful of it and couldn't get over its flavors. Granted, it could be pregnancy or hormones or whatever. But still, I hunted down the recipe and can't wait to make it. It will be on our Thanksgiving table. And it's nice that you can buy the dressing or make it. Whichever you prefer. I might try both.

Pistachio Salad

Mixed greens
Cubed chicken breast (I would omit if just a side salad)
Red grapes, halved
Dried cranberries
Pistachio nuts
Goat cheese (soft chevre style), sliced into about 1 oz. slices
Dark cherry balsamic vinaigrette (bottles may be purchased at Nordstrom cafe or recipe follows)

Mix greens, cubed chicken breast, red grape halves, Craisins, and pistachios together. Right before serving, toss with Dark Cherry Balsamic Vinaigrette. Place on serving plates. Warm goat cheese by placing slices on foil lined baking pan. Broil on high for about 4 minutes (6-8 inches from heat source) or until cheese is just heated through and faintly browned. Place one heated slice goat cheese atop each serving salad. If this is too much time/work/effort just buy the crumbled goat cheese instead. Still really good.

Dark Cherry Balsamic Vinaigrette:

1/2 cup balsamic vinegar
1/4 cup sugar
1 Tbs. minced roasted (or sautéed) garlic
1/2 cup cherry preserves
1/4 cup red wine vinegar
1 cup canola oil
Kosher (or sea) salt
Freshly ground pepper

In a small saucepan over medium heat, bring the balsamic vinegar and sugar to a simmer, stirring frequently to dissolve the sugar. Simmer the mixture, uncovered, until reduced by half, about 10 minutes. Add the garlic and cherry preserves and cook for 1 minute longer. Remove from the heat and let cool. When room temperature, whisk in the red wine vinegar and then the canola oil. Season to taste with salt and pepper. Set aside. Or buy it at Nordstrom.