Weeknight Recipe: Pan-Fried Chicken Breasts with Corn & Tomato Summer Salad Recipes from The Kitchn

2012_08_14-milanese04

Course Salads

Ingredients in this Recipe

1 teaspoon dijon mustard
1/2 cup olive oil
1/2 lemon, juiced, about 1 1/2 tablespoons
2 ounces ricotta salata
2 tablespoons red wine vinegar
Salt and freshly ground black pepper pepper

Recipe Preparation

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