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Ingredients
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3 chicken breast halves on the bone, with skin (about 14 ounces each)
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2 large garlic cloves, minced
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1 teaspoon ground fennel seeds
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Kosher salt and freshly ground pepper
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7 tablespoons extra-virgin olive oil
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1 cup walnut halves (4 ounces)
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1 tablespoon red wine vinegar
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1/2 teaspoon Dijon mustard
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2 ounces blue cheese, crumbled (1/4 cup)
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1/4 cup buttermilk
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1/2 teaspoon finely grated lemon zest
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1 cup red seedless grapes, halved
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2 Fuji apples, cored and thinly sliced
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2 celery ribs, thinly sliced
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5 ounces mesclun salad greens
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2 tablespoons chopped parsley
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2 tablespoons chopped tarragon
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2 tablespoons snipped chives
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Directions
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Make 3 deep slashes in each chicken breast. In a small bowl, mash the garlic, fennel, 2 teaspoons of salt and 1/2 teaspoon of pepper. Stir in 3 tablespoons of the oil. Rub the mixture all over the chicken and into the slashes. Transfer to a small roasting pan, cover and let stand for 1 hour.
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Preheat the oven to 350u00b0. Spread the walnuts in a pie plate and toast for 10 minutes, until browned and fragrant. Let cool.
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Roast the chicken for about 40 minutes, until cooked through. Let cool slightly, then discard the skin and thinly slice the meat.
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In a food processor, blend the vinegar with the mustard and the remaining 1/4 cup of oil. Blend in the cheese and buttermilk. Transfer to a bowl, stir in the lemon zest and season the dressing with salt and pepper.
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In a large bowl, combine the chicken with the walnuts, grapes, apples, celery, mesclun, parsley, tarragon and chives. Add the dressing, toss well and serve
