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Ingredients

• 2/3 cup pecan halves
• 2 quarts salad greens (8 oz.), rinsed and crisped
• 1/4 cup vegetable oil
• 1/4 cup walnut oil (or more vegetable oil; see 'Nut Oils on Salad,' below)
• 1/4 cup white wine vinegar
• 4 boned chicken breast halves with skin (2 lb. total), rinsed, patted dry, and fat trimmed
• Salt and pepper
• 2 firm-ripe nectarines (12 oz. total), rinsed, pitted, and thinly sliced
• 5 ounces fresh chèvre (goat cheese), crumbled

Description

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