Grilled Balsamic Chicken With Pluot & Heirloom Tomato Salad

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Grilled balsamic chicken:

4 tablespoons aged balsamic vinegar

1 teaspoon Dijon mustard

3 tablespoons extra virgin olive oil

1/2 teaspoon cayenne

-- Salt and pepper to taste

2 boneless skinless chicken breasts (about 1 pound), cut in half crosswise

Bacon vinaigrette:

2 slices bacon, medium dice (preferably applewood smoked)

2 tablespoons apple cider vinegar

1/2 teaspoon Dijon mustard

Pluot and heirloom tomato salad

4 to 5 mixed heirloom tomatoes (about 1 1/2 pounds), alternately cut between bite-sized wedges and 1/4-inch slices

6 pluots (about 1 1/2 pounds), cut into bite-sized wedges

1 large handful fresh basil, torn

1 1/2 ounces ricotta salata, grated

1/2 lemon

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