GREGORY COX'S WARM CHICKEN AND VEGETABLE SALAD

Steps:

• Preheat the oven to 325 degrees.
• To make the salad dressing, heat the butter in a small saute pan until the foam subsides. Add the shallots and saute over a medium flame until they are golden brown. Set aside.
• In a small bowl, whisk together the walnut oil, vinegar, the chives, marjoram or sage and the shallots. Set aside.
• Rub the chicken breast with about 1 teaspoon of the salad dressing.
• Toss the diced potatoes and fennel with 1 tablespoon of the olive oil. Season with salt and pepper to taste. Place them with the chicken on a sheet pan. Bake in the preheated oven for about 10 to 15 minutes, or until the chicken is cooked through.
• Meanwhile, bring a small pot of salted water to the boil. Add the beans to the water and, after it begins to boil again, drain and submerge in cold water. Drain and reserve.
• In a small saute pan, heat 1 tablespoon of olive oil. When the oil is hot, add the shiitakes and saute until golden brown and crunchy. Season with salt and pepper to taste, and set aside.
• Slice the chicken into thin strips when it is cool enough to handle. Toss the chicken, mushrooms, lentils, vegetables and greens with the dressing.
• Serve as a meal with crusty whole-grain bread.