Chicken Paillard with Fresh Fig Salad and Blue Cheese
Ingredients (17)
- VINAIGRETTE:
- 1/4 cup extra virgin olive oil
- 3 tablespoons honey
- 1 medium shallot,
- 1 tablespoon sherry vinegar
- 1/2 medium lemon,
- 1 teaspoon chopped fresh tarragon
- kosher salt & freshly ground black pepper
- CHICKEN:
- 1 1/2 pounds boneless, skinless chicken breasts
- kosher salt & freshly ground black pepper
- 8 ounces pancetta
- extra virgin olive oil
- 4 ounces blue cheese,
- 1 bunch arugula,
- 8 ounces seasonal figs,
- tarragon leaves, for garnish
Directions
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