Shaved fennel and chicken salad with mustard vinaigrette and crispy chicken skin
Chicken second courses
This recipe is loosely inspired by the French classic, frisée aux lardons. I used juicy chicken as my protein in place of the traditional poached egg. Instead of frisée, I mixed some peppery arugula with sliced fennel, and added a punch of mustard to the shallot vinaigrette. <br /> <br />Rather than buy a slab of pork belly for the lardons, I utilized the skin of the chicken, which otherwise would have been tossed, to create the same salty, fatty, crispiness of bacon. Plus, it brings a more harmonious taste to the dish.
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