How to make it

  • For dressing, in a small bowl whisk together crème fraiche or sour cream, vinegar, mustard, garlic, salt, and pepper; set aside.
  • Remove a few outer leaves from romaine heads.
  • Reserve removed leaves for another use.
  • Halve romaine heads lengthwise.
  • Spread each toast slice with honey-butter; place one slice on each of 4 serving plates.
  • Top each with a half head of romaine.
  • Arrange chicken and peaches on greens.
  • Sprinkle with mint and basil or marjoram. Drizzle with dressing.

Reviews & Comments 2

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    " It was excellent "
    bluewaterandsand ate it and said...
    Oh, I love the ingredients in this one! This must smell wonderful when cooking!
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    " It was excellent "
    momo_55grandma ate it and said...
    great recipe love the ingredients thanks
    Was this review helpful? Yes Flag

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