1 Tbs. minced shallot
2 tsp. red-wine vinegar
1/2 tsp. Dijon mustard
1 small clove garlic, mashed to a paste with 1/4 tsp. salt with the side of a chef's knife
Kosher salt and freshly ground black pepper
2 Tbs. plus 2 tsp. extra-virgin olive oil
1 medium (6-oz.) ripe tomato, cut into 8 wedges
2 skinless, boneless chicken breast halves
1 large egg
1 cup dry homemade or store-bought medium-fine breadcrumbs (see below for instructions on making your own breadcrumbs)
2 Tbs. unsalted butter
4 oz. baby arugula, washed and spun dry (4 cups loosely packed)

Description

If You Want To Make This Salad In The Wintertime—and You Will—use Finely Shaved Fresh Fennel Instead Of The Tomatoes.

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