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Trail Appliances BC:quality(75))
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1 chicken breast cut into 4 strips4 slices prosciutto ham5 wedges of orange1 red hot house tomato, sliced1 cup assorted baby greensSea salt and pepper to taste
Mustard Walnut Dressing (Make ahead):
1 garlic clove2 teaspoons Dijon mustard1/3 cup balsamic vinegar½ cup walnut oil1 tablespoon pure maple syrup1 teaspoon fresh basil, choppedSalt & pepper, to taste
Whisk together garlic, Dijon mustard, and balsamic vinegar. Slowly add walnut oil to emulsify until thick in consistency. Add the maple syrup and fresh basil. Complete with seasoning.
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Tapenade:
200 grams black Kalamata olives, pitted3 tablespoons capers, crushed2 pieces anchovies1 fat garlic clove2 tsp fresh thyme½ juice of fresh lemon5 tablespoons olive oil
Pre-heat oven to 350F on convection bake.
In the blender, purée the black Kalamata olives, crushed capers, anchovies, garlic clove, thyme, lemon juice and olive oil until paste texture.
Rub the chicken pieces with the tapenade, then wrap with prosciutto slices. Place a skewer through each piece. Cook for 10 minutes, allow to rest for 5 minutes. Serve over salad.
Serves 4
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