3 Each Chicken Breasts (skin on)
2 Each Garlic Cloves (minced)
1 Tsp. Fennel Seeds (toasted, ground)
7 Tbsp. Extra Virgin Olive Oil
1 Cup Walnut Halves
1 Tbsp. Red Wine Vinegar
1/2 Tsp. Dijon Mustard
2 Oz. Blue Cheese (crumbled)
1/4 Cup Buttermilk
1/2 Tsp. Lemon Zest (finely grated)
1 Cup Red Grapes (seedless, halved)
2 Each Fuji Apples (cored, thinly sliced)
2 Each Celery Ribs (thinly sliced)
5 Ozs. Mesclun Mix (washed, spun dry)
2 Tbsp. Parsley (washed, chopped)
2 Tbsp. Tarragon (chopped)
2 Tbsp. Chives (sliced into 1" pieces)
Kosher Salt (to taste)
Black Pepper (to taste)
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Make 3 deep slashes in each chicken breast. In a small bowl, mash the garlic, fennel, 2 tsp. salt and 1/2 tsp. black pepper. Stir in 3 tbsp. of olive oil. Rub the mixture all over the chicken and slashes. Transfer to a small roasting pan. Cover and let stand for 1 hour. Pre-heat an oven to 350°F. Spread the walnuts on a cookie sheet and toast for 10 minutes, until browned and fragrant. Let cool. Roast the chicken for about 40 minutes until cooked through. Let cool. Remove the skin and discard. Thinly slice the chicken and set to the side. In a food processor, mix the vinegar with the mustard and the remaining 1/4 cup of oil. Slowly drizzle the oil in to the mustard-vinegar mixture to form an emulsion. Mix in the cheese and buttermilk. Transfer to a bowl. Stir in the lemon zest and season the dressing with salt and pepper, to taste. In a large bowl, combine the chicken with the walnuts, grapes, apples, celery, mesclun greens, parsley, tarragon and chives. Add the dressing and toss well.
Place tossed salad on serving dish.
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