Blood Orange Chicken Frisee Salad with Warm Maitake Vinaigrette
6 blood oranges: 2 zested, 4 segmented, 2 juiced
3 large chicken breasts, julienned
1 tablespoon minced ginger
2 shallots, minced
2 tablespoons Dijon mustard
2 tablespoons naturally brewed soy sauce
1/4 cup extra virgin olive oil
1 large head Maitake mushroom, florets broken off and stem julienned
2-3 heads frisee, broken up
2 tablespoons chives
Kosher salt and freshly ground black pepper to taste
Extra virgin olive oil
Marinate the chicken in the orange zest and ginger, salt and pepper for at least 30 minutes. Meanwhile, in a bowl, whisk together the orange juice, shallots, Dijon mustard, naturally brewed soy sauce and emulsify with extra virgin olive oil. Check for flavor and season with salt and pepper. In a large saute pan coated lightly with extra virgin olive oil, add chicken, season and saute chicken until almost cooked through, about 6 minutes. Add maitake stems and florets, deglaze with the vinaigrette and toss lightly with the segments. Toss with frisee in a large bowl and garnish with chives. Enjoy.
Mas de la Dame Rose du Mas 2007From Provence, France. Subtle flavors of fresh berries and fennel with a flowery finish. Pairs nicely with barbecue, pesto pasta, salads, fish and grilled meat. Certified organic (Agriculture Biologique) by Qualite France.