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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