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Hold their shape — warm lentil salads, braised with aromatics
Delicate nutty oil — salad dressings, drizzling over cheese
Roasted hazelnut oil — salad dressings, drizzle over fish
King of blue cheeses — salads, dressings, steak, pear pairing
Anise-flavored French herb — béarnaise, chicken, vinegar
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Hold their shape — warm lentil salads, braised with aromatics
Delicate nutty oil — salad dressings, drizzling over cheese
Roasted hazelnut oil — salad dressings, drizzle over fish
King of blue cheeses — salads, dressings, steak, pear pairing
Anise-flavored French herb — béarnaise, chicken, vinegar
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Place chicken into deep dish. Combine remaining ingredients except lettuce. Pour half of the mixture over the chicken, cover and refrigerate 30 minutes. Reserve remaining chicken. Grill or broil chicken 15-20 minutes or until no longer pink in the center. Slice chicken and serve over lettuce with remaining dressing. Feel free to add any other veggies -- sliced red onions, scallions, mushrooms, bell pepper chunks, peanuts, sliced cucumbers, etc.