I picked up a bag of sorrel at Choku Bai Jo last week. It was the first time I’d ever tried the leafy green herb. I quite like it. The leaves are perfectly delicate for use in salads, and I love the citrusy acid tang it has. When I found the most perfect of peaches at the Capital Region Farmers Market on Saturday, I thought they’d pair perfectly with the sorrel in a summer salad. I knew honey mustard chicken would be the way to complete the dish. The sweet honey matching with the peaches, the mustard with the sorrel; together, they’d complete the dish with a good balance of flavours.
*substitute white wine or verjuice
Cut the tenderloins into small, long fingers. Combine the mustards, honey, mead, salt and pepper then add the chicken pieces and mix to coat. Refrigerate for 1-3 hours.
Add the oil to a frying pan and heat to about medium. Remove the chicken from the marinade, allowing the marinade to drip off the chicken, fry the chicken pieces till golden and just cooked.
Meanwhile, cut the peaches in half, remove the seed and peel. Slice into small wedges and place in a large mixing bowl. Place the cooked chicken on top of the peaches. Return the remaining marinade to the pan and simmer till golden. Allow to cool a little before tipping over the chicken and peaches. Allow to cool.
Mix the sorrel leaves into the peaches and chicken. Divide the salad between two plates and serve.