Ingredients
- MUSTARD VINAIGRETTE:
- 6 chicken breast halves
- Soy sauce
- olive oil
- dried thyme, crumbled
- Freshly ground pepper
- 1 large bunch curly endive, torn into bite-size pieces
- 4 Belgian endive heads, cut into 1-inch pieces
- 8 ounces Roquefort cheese, crumbled
- 1 1/2 bunches radishes, trimmed, thinly sliced
- 1 1/2 cups walnuts, broken into large pieces
- 4 teaspoons Dijon mustard
- 1 2-ounce can anchovies, drained and minced
- 1/4 cup red wine vinegar
- 2/3 cup olive oil
- 2 green onions, minced
- 1 1/2 teaspoons dried thyme, crumbled
- Freshly ground pepper
Preparation
Step 1
Preheat oven to 450°F. Place chicken breasts in baking pan. Brush both sides with soy sauce and olive oil. Sprinkle both sides with thyme and pepper. Arrange skin sid.e up. Roast un-til just cooked through, about 20 minutes. Cool slightly. Skin and bone chicken; reserve drippings in pan. Cut chicken into bite-size pieces. Return to roasting pan and tum to coat with drippings. Cool completely. (Can be prepared 1 day ahead. Cover and chill. Bring to room temperature before using.) Combine curly endive, Belgian endive, Roquefort and radishes in large bowl. (Can be prepared 3 hours ahead. Cover and refrigerate.) Just before serving, add chicken, walnuts and vinaigrette ana toss to coat.
MUSTARD VINAIGRETTE:
Combine mustard and anchovies in medium bowl. Whisk in vinegar, then gradually whisk in oil. Add onions thyme and generous amount of pepper (Can be prepared 3 days ahead. Cover and refrigerate. Bring vinaigrette to room temp before using.)