Maybe for some people, summer has officially ended with Labor Day, but I count every day ‘til the autumnal equinox. Still three weeks away! While the season lasts, we’re eating outside on the deck every night we can (even if I have to wear a sweater), and last night we ate green salad with grilled chicken served with an easy-to-make garlic & ginger vinaigrette. I cooked a whole chicken (just about 3 ¼ pounds). It was butterflied and then left to brine for about 90 minutes. Off I went to pick lettuce and beans and make the salad dressing. For a little crunch, I topped the salad with cashews. And since my green beans have been so prolific, they got roasted and layered between the salad greens and chicken in a composed salad. Thinking to try something a little different, I thumbed through Raising the Salad Bar by Catherine Walthers because she’s included a chapter called “Chicken Every Way.” The Peanut-Ginger Vinaigrette recipe caught my eye because I knew there was a fresh piece of ginger in the frig. Here’s my version – have fun coming up with your own variation! An Asian Inspired Vinaigrette makes about ½ cup 2 T fresh lemon juice & zest from one lemon 2 garlic gloves finely diced 1 t honey 1 t finely minced fresh ginger 1 T soy sauce 6 T olive oil Whisk all the ingredients together in a small bowl. Whisk again just before serving and drizzle over the salad. Top your salad with toasted cashews and chives if you have them. Recipe adapted from Raising the Salad Bar by Catherine Walthers.