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Ingredients

• Citrus Vinaigrette
• 1/2 cup extra virgin olive oil, divided
• 1 shallot, peeled and chopped
• 1 cup orange juice
• 1/3 cup white balsamic vinegar
• 1/4 cup lemon juice
• 2 tablespoons lime juice
• Zest of 1 orange
• Salt and Pepper to taste
• Chorizo Stuffed Olives
• 16 jumbo California ripe olives
• 1/2 link Spanish chorizo, finely minced
• 1/4 cup flour
• 1 egg, beaten
• 1/2 cup panko bread crumbs
• 1 cup canola oil
• Salad
• 1 lb. boneless, skinless chicken breasts
• Salt and pepper to taste
• 16 small fingerling potatoes, thinly sliced
• 1/4 cup olive oil
• 2 cups coarsely chopped escarole or curly endive
• 3/4 cup roasted red bell pepper strips

Description

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