Serves 6-8
Salad
8 boneless, skinless chicken breasts
8 cups field greens
16 strips apple smoked bacon, large dice
2 pints cherry tomatoes, halved
1½ cups blue cheese crumbles
Toasted walnuts, halved or pieces, to garnish
Dressing
1 cup toasted walnuts
½ cup red wine vinegar
4 shallots (peeled and roughly chopped)
2½ cups walnut oil
1 cup water
Salt and pepper to taste
Herbes de provence to taste
Chopped parsley to taste
Directions
Roast chicken breasts at 375° for 10-12 minutes. Cool and cut into large dice. Blend shallots, walnuts, and red wine vinegar in food processor on high. Slowly drizzle in walnut oil until thick and emulsified. Add water to thin to desired consistency. Add salt and pepper, taste for balance. Add herbes de provence and pulse to blend. Fold in chopped parsley with a whisk or fork. Mix remaining ingredients in bowl, drizzle with dressing, toss, and serve.