Wild Mesculin Salade with Chevre (goats cheese), Artichokes, Grilled Gingered Chicken, and Julienne of Yellow Peppers, Bound in Chardonnay Vinaigrette

Ingredients

4 cups assorted mesculin greens
sea salt/ fresh cracked pepper
340 ml artichokes (can), quartered
1 yellow pepper, julienne
300 g chicken breast, cut into strips
2 tbsp. Lemon juice
Extra virgin olive oil
white wine vinegar
2 tbsp. Flat leaf parsley, chopped
2 tbsp. Ginger, chopped
300 g chevre cheese (caprini goat)
8 spears Belgian endive
½ cup cherry tomatoes, halved

Method

• Firstly marinate the chicken. Place the boneless, skinless, chicken breast in a bowl, add lemon juice, salt, pepper, parsley, ginger, 2 tbsp. Olive oil, and blend. Place in the fridge, covered for at least 30 minutes.
• Preheat and season the grill (rub grill with oil).
• Place the chicken strips onto the grill and cook for approx. 6-8 minutes or until done (clear juices should emit from the chicken).
• Meanwhile in a bowl place the mesculin, crumble the goats cheese, season, add cherry tomatoes, peppers, artichokes, 6 tbsp. Extra virgin olive oil, and 3 tbsp. White wine vinegar, blend, and portion onto 4 plates.
• The chicken strips can be arranged around the salade. Garnish with Belgian endive.
  
  Serves 4
  
  
  Recipes created by Executive Chef Frank Abbinante