Summer Chicken Salad 2 bunches Lettuce (watercress, romaine, etc.), washed, and dried 3-4 Chicken breasts, whole poached, boneless and skinless 1 med. Red onion, thinly sliced and chopped 4-6 ripe Pears, sliced, added only upon serving 1 cup Blueberries 1 cup Grapes, red and/or green, halved Med. sized wedge of Gorgonzola or other quality blue-veined cheese 4-6 Celery ribs, diagonally sliced 1-1/2 tbsp. Green peppercorns, drained and mashed 1/2 cup Red wine vinegar 1 Tbsp. Raspberry vinegar 1 cup Extra virgin olive oil Salt to taste Black pepper, freshly ground Handful of Flat parsley Fresh basil, optional 1/2 tsp. Marjoram, dried 1-1/2 cups Walnuts, toasted, (use 1/2 cup in dressing, 1 cup over salad) 1 clove Garlic 2 tsp. Dijon mustard Blend until smooth, then add green peppercorns. There may be extra left over. In a large, deep skillet or big soup pot, bring 2-3 inches of water to a boil with a couple of bay leaves, 4-5 dashes of ground cloves and one sliced clove of garlic. Add chicken breasts and poach at a gentle boil, turning once for 7 minutes. Turn off heat and let them cool in the broth for half an hour. Remove, thinly slice, and while still warm, pour over some of the dressing. Cover and refrigerate while you make the rest of the salad. Add more dressing once whole salad is assembled. NOTE: Serve with warm French or Italian bread with butter and chives.