Chicken Salad With Peaches And Hazelnuts

Recipes by clotilde dusoulier, drawn from the book chocolate & zucchini

Peel the peaches: this is easier if you blanch them first by putting them in a pan of simmering water for a minute.

In a medium salad bowl , whisk together the oil and vinegar.

Add the chicken , peaches , hazelnuts and cilantro.

Season with salt and pepper , and toss to coat.

Add the spinach leaves and toss again.

Taste and adjust the seasoning.

Serve immediately , or refrigerate for up to a day.

It gets better as it sits.

Remove from the fridge half an hour before eating.

peaches, hazelnut oil, balsamic vinegar, cooked chicken, hazelnuts, cilantro, salt, pepper, spinach leaves