Ingredients:
1 California nectarine, peeled and pitted 3 tablespoons extra-virgin olive oil 3 tablespoons sherry or champagne vinegar 2 tablespoons honey 1/2 teaspoon salt 1/2 teaspoon cayenne pepper Salad 2 firm, but ripe, California nectarines, pitted 4 boneless skinless chicken breasts, flattened slightly Salt and pepper to taste 8 cups washed and torn butter lettuce, lightly packed 1/3 cup shelled pistachios 6 strips crisp-cooked bacon, crumbled 2 green onions, sliced

Instructions:
For dressing, combine all ingredients in blender or food processor; puree until smooth. Cover and chill until ready to serve. Cut each nectarine into 8 slices. Place on well-oiled grill over medium-high heat and cook a few minutes on each side to lightly brown. Season chicken with salt and pepper; place on grill and cook about 5 minutes on each side or until cooked through, then cool. Place lettuce in large salad bowl. Cut chicken into bite-size strips and add to bowl with pistachios, bacon, green onions and dressing; toss well. Add grilled nectarines; toss lightly. (Note: For a spicier flavor, sprinkle chicken lightly with cayenne pepper before grilling.) Pair with chilled Mirassou California Sauvignon Blanc. All materials courtesy of California Tree Fruit Agreement/Mirassou Winery. For more recipes and wine suggestions, visit www.eatcaliforniafruit.com and www.mirassou. com