Instructions: Rinse chicken and pat dry. Brush chicken lightly with olive oil; press peppercorns evenly onto both sides of chicken.

Place chicken in center of cooking grate; sear 3 to 4 minutes, turning once halfway through searing time. Continue grilling chicken 7 to 8 minutes or until chicken is no longer pink in center and juices run clear, turning once halfway through grilling time.

Meanwhile, prepare vinaigrette by whisking together walnut oil, raspberry vinegar, maple syrup, salt, and pepper. Set aside.

Divide greens among 4 individual plates. Season chicken with additional salt to taste. Carve into thin slices and arrange on greens. Top with raspberries and pecans. Drizzle with vinaigrette.

This recipe yields 4 servings.

Wine Recommendation: Summer is all about lightness and that means salad - and bubbles! - for dinner... as in a dry sparkling white.

Beer Recommendation: Sip an amber ale to highlight the nutty flavors of this dish. Or if you"re nuts about fruit, try a raspberry wheat.

Comments: Raspberry vinegar and walnut oil conspire to conquer your taste buds in this refreshing summer dish.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.