This Apple Salad has Subtle
Sweetness and Juicy Crunch!

Ease into fall with this end-of-summer salad recipe with fresh Michigan apples and
organic romaine lettuce.

Ingredients

• 2  chicken breasts (about 2 pounds)
• Kosher salt and freshly ground pepper
• 1/3 cup plus 1 tablespoon vegetable oil
• 2 tablespoons sherry vinegar or red wine vinegar
• 1 tablespoon plus 1 teaspoon dijon mustard
• 1 teaspoon honey
• 2 McIntosh or Gala apples
• 1/2 cup chopped walnuts
• 1 small head escarole, torn into pieces or Romaine lettuce
• 2 heads Belgian endive, trimmed, halved lengthwise and thinly sliced
• 4 ounces aged cheddar cheese, shredded (about 1 cup)
• Multigrain bread, for serving from Art of Bread by Joe’s

Directions

1. Preheat the oven to 375 degrees F. Season the chicken with 1 teaspoon salt, and pepper to taste. Heat 1 tablespoon vegetable oil in a large ovenproof skillet over medium-high heat. Add the chicken, skin-side down, and cook until golden, about 5 minutes. Transfer the skillet to the oven (do not flip the chicken); roast until a thermometer inserted into the thickest part of the meat registers 165 degrees F, about 25 minutes. Transfer to a cutting board and let rest 5 minutes.
2. Meanwhile, make the dressing: Whisk the vinegar, mustard and honey in a large bowl. Gradually add the remaining 1/3 cup vegetable oil, whisking until emulsified.
3. Remove the chicken from the bone; slice. Thinly slice the apples and add to the dressing along with the walnuts, escarole and endive; season with salt and pepper. Toss the salad and top with the chicken and cheese. Serve with bread.

Recipe and photo adapted from The Food Network.