Spinach & Frisee Salad With Tangerines & Coriander-Crusted Chicken

Spinach & Frisee Salad With Tangerines & Coriander-Crusted Chicken

2 tablespoons extra-virgin olive oil
1/2 teaspoon tangerine or orange zest
2 tablespoons tangerine or orange juice
4 teaspoons white-wine vinegar
1 tablespoon minced shallot
2 teaspoons finely chopped spring herbs, such as chervil, chives, tarragon and/or dill
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
6 cups baby spinach
6 cups torn frisée
2 tangerines, or oranges, segmented (see Tip)
2 teaspoons coriander seeds
1/4 teaspoon coarse kosher salt
1/4 teaspoon freshly ground pepper
1 pound chicken breast or tenders cut into 1/2 strips
1 tablespoon canola oil

To prepare vinaigrette: Whisk olive oil, tangerine (or orange) zest and juice, vinegar, shallot, herbs, mustard, salt and pepper in a medium bowl.

To prepare salad: Combine spinach, frisée and tangerine (or orange) segments in a large salad bowl. Add the vinaigrette and toss to coat. Divide the salad among 4 plates.

Coarsely grind or chop coriander seeds and combine with kosher salt and pepper in a small bowl. Sprinkle on both sides of chicken. Heat canola oil in a large cast-iron or nonstick skillet over medium-high heat until shimmering but not smoking. Add the chicken and cook until they develop a golden brown crust and are just opaque all the way through, 2 to 3 minutes per side. Serve the chicken on the salad.

Tips

Tip: To segment a tangerine or orange: Remove peel and white pith, then slice off both ends. Use a sharp knife to cut the segments from the surrounding membranes.

Tonight, I’m simply adding crusted ward french bread to this entree salad and finishing with a fruit compote with tawny port over the fruit.

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