BARBARA’S SATURDAY SALAD

Serves 4

For the marinade:

3 tablespoons Dijon mustard 1 tablespoon fresh tarragon, chopped 1 clove garlic, minced

2 tablespoons lemon juice

For the salad:

1/2 cup walnut pieces

1/2 pound pancetta or bacon, cut into

small dice

2 whole medium boneless, skinless

chicken breasts

1 clove garlic, minced

1/2 cup Basic Vinaigrette (recipe

follows)

8 medium Belgian endive, thinly sliced 1/4 pound white mushrooms, thinly

sliced

15 to 20 cherry tomatoes, halved if large 2 tablespoons chives or green onions,

finely chopped

Directions:

Heat the oven to 350 degrees. Toast the walnuts in the oven for 7 to 10 minutes. Reserve.

Cook the pancetta in a medium skillet until crisp and slightly brown. Drain on paper towels. Crumble the pancetta, and reserve.

Combine the marinade ingredients in a medium bowl. Place the chicken breasts in the marinade, and marinate for at least 30 minutes in the refrigerator.

Heat the oven to 350 degrees. Place the chicken in a baking dish, and cover with foil. Bake for 20 to 30 minutes or until no pink color remains. Remove from the oven, and cut into 2-inch pieces. Reserve the juices from the chicken.

In a small bowl, combine the chicken juices with the garlic and vinaigrette; taste for seasoning.

In a medium bowl, combine the pancetta, endive, mushrooms, tomatoes and chives. Add the chicken breasts and walnuts.

Pour enough vinaigrette over the salad; toss until well-coated, and serve immediately.