INGREDIENTS
2
Chicken breasts
1
Basil, fresh
1
bunch Collard greens
1
Lemon, Juice from
1/3 cup
Montmorency cherries, dried
2
Peach
1/2
Vidalia onion, small
1/2 cup
Balsamic vinegar
1 1/2 tsp
Dijon mustard
1/3 cup
Peach preserves
1/2 cup
Farro
1
Black pepper
1
Kosher salt
2 pinches
Kosher salt
1
Pepper
1 1/2 tsp
Red chili paste, roasted
1/4 cup
Champagne vinegar
1/4 cup
Olive oil
2 tbsp
Almonds, raw
1 tsp
Butter
1
Goat's cheese
3/4 cup
Water