Nasturtium Summer Salad with Chicken

From the garden

• 2 cups nasturtium leaves and flowers, small leaves whole, large ones torn; flowers left whole — from unsprayed plants
• 6 cups tender salad greens
• 1 medium cucumber, thinly sliced

From the pantry

• 1 lb boneless, skinless chicken breasts
• 4 tbsp olive oil — 1 for the pan, 3 for the dressing
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• 2 oz crumbled goat cheese (optional)
• salt
• black pepper

1. Pound the chicken to an even ¾ inch and season with salt and pepper. Sear in 1 tablespoon of olive oil over medium-high heat, 5–6 minutes per side, until golden and 165°F inside. Rest 5 minutes, then slice against the grain.
2. Whisk the vinegar, Dijon, honey, a pinch of salt, and a few grinds of pepper in a small bowl, then stream in the remaining 3 tablespoons of olive oil until the dressing emulsifies.
3. In a large bowl, toss the salad greens, cucumber, and nasturtium leaves with most of the dressing — the peppery leaves want just a light coat.
4. Pile onto plates, lay the sliced chicken over, and spoon the last of the dressing across it. Scatter with goat cheese if using.
5. Finish with the nasturtium flowers placed on top, undressed — dressing wilts them in minutes, and their peppery-sweet bite is the point of the salad.