Destring and blanch the snowpeas by immersing them in boiling water for 30 seconds before draining. Cut them into thin slivers. Brush the asparagus with olive oil and chargrill for 2 minutes. Arrange the greens and sliced orange on a serving platter. Dry roast the pinenuts and set aside. Combine the olive oil with the white balsamic and pour the dressing over the salad and top with pinenuts.
Brush the chicken with olive oil and the reserved orange juice and grill for 15 minutes until cooked through. Serve slices of chicken over the salad.
Note: Simon Johnson notes that while white balsamic is made from the traditional balsamic trebiano grapes it does not go through the lengthy aging process in wooden vats. It does however produce a delightful fresh, clean tasting and very affordable vinegar that compliments fresh flavours magnificently.
Makes 4 servings