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Ingredients

• 3   chicken breast halves on the bone, with skin, (about 14 ounces each)
• 2   large garlic cloves, minced
• 1 teaspoon  ground fennel seeds
•   Kosher salt and freshly ground pepper
• 7 tablespoons  extra-virgin olive oil
• 1 cup  walnut halves, (4 ounces)
• 1 tablespoon  red wine vinegar
• 1/2 teaspoon  Dijon mustard
• 2 ounces  blue cheese, crumbled (1/4 cup)
• 1/4 cup  buttermilk
• 1/2 teaspoon  finely grated lemon zest
• 1 cup  red seedless grapes, halved
• 2   Fuji apples, cored and thinly sliced
• 2   celery ribs, thinly sliced
• 5 ounces  mesclun salad greens
• 2 tablespoons  chopped parsley
• 2 tablespoons  chopped tarragon
• 2 tablespoons  snipped chives

Description

At The Restaurant, Mark Sullivan Brines Poultry Before Roasting It, Then Tosses It With Little Gem Lettuce, Pickled Grapes And Candied Walnuts. At Home You Can Streamline The Ingredient List To Lower The Cost: This Recipe Calls For About Half The Ingredie

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