goodbye summer! hello grilled chicken, peach, and fig salad with blueberry vinaigrette — Les Petites

Ingredients

• 2 tablespoons red wine vinegar
• 1 tablespoon balsamic vinegar
• 1 clove garlic, peeled and minced
• 1 small shallot, peeled and minced
• 1 tablespoon Dijon mustard
• 1/4 teaspoon salt, or to taste
• 1/8 teaspoon freshly ground black pepper
• 1/4 cup olive oil
• 1/3 cup blueberries, fresh or frozen and thawed, puréed
• 2 boneless, skinless chicken breast halves
• 4 fresh figs, stemmed and halved
• 2 ripe nectarines, halved and pitted
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 8 cups mixed greens and/or baby spinach
• 5 strips bacon, cooked crisp and crumbled
• 1 cup toasted and skinned hazelnuts, coarsely chopped