Raspberry Chicken Salad with Grilled Peaches

INGREDIENTS

For the candied almonds:

1/2 cup

slivered almonds

3 tbsp

sugar

1 tbsp

butter

salt

For the raspberry vinaigrette:

1/3 cup

red wine vinegar

1/3 cup

fresh raspberries

1 tsp

Dijon mustard

1 tbsp

honey

1 tbsp

minced fresh basil

1 tbsp

shallot, finely chopped

1/4 cup

olive oil

For the salad:

boneless, skinless chicken breast halves

2 tbsp

olive oil

2 tbsp

honey

1-inch thick slices French bread

ripe peaches, halved and pitted

Salt and pepper

thin slices brie

1 cup

fresh raspberries

4 oz

salad greens (I used a mix of baby spinach and romaine)