Did you know that the Smithsonian Museums in DC have great restaurants? While visiting the National Museum of American History you can learn about American culinary history and enjoy a delicious meal at their restaurant Eat At America's Table. You can order the Victory Garden Salad, or you can make it at home with this recipe:
Victory Garden Salad Recipe
- 6oz Green Circle Chicken Breast
- 2 Cups Mixed Baby Greens
- 1 Local Peach
- 3oz Cornbread, day old
- 2oz Goat Cheese, crumbled
- 1/4c Pecans
- 1/4t Cumin
- 1/4t Chili Powder
- 1/4t Brown Sugar
- 1/4t Salt
Season chicken with salt & pepper and roast in the oven at 400 degrees F, until an internal temperature of 165 degrees F is reached.
Halve and de-seed the peach, placing on a hot grill flesh side down until charred. Mix pecans with spices and a small amount of water to coat. Roast in a hot (400 degrees) oven until fragrant. Cube cornbread into small pieces and roast until golden brown.
Olive Oil Vinaigrette Dressing
- 1 medium Shallot
- 2T Sherry Vinegar
- 1T Lemon Juice
- 1T Dijon Mustard
- 9T Extra Virgin Olive Oil
- Salt & Pepper
Small dice the shallot and combine in a bowl with the sherry vinegar, lemon juice, and Dijon mustard. Slowly whisk in EVOO to form an emulsification. Season with salt and pepper.
To plate place a salad of greens tossed in the dressing on the plate. Top with roasted chicken, grilled peaches, spiced pecans, crumbled goat cheese, and cornbread croutons.
