Butter Lettuce, Chicken, and Cherry Salad

Ingredients

• 3 heads boston lettuce cored
• 1 pound cherries fresh pitted stemmed crushed
• 1 tablespoon chives chopped
• 3 tablespoons dijon mustard 
• 3 tablespoons optional: dill fresh chopped
• 1  garlic clove minced
• 2 tablespoons honey 
• 4 servings kosher salt and pepper black freshly ground
• 0.3 cup juice of lemon fresh
• 0.3 cup olive oil extra-virgin
• 4  radishes thinly sliced
• 4 slices rustic bread thick

Equipment

• bowl
• frying pan
• paper towels
• whisk

Directions

1. Whisk first 5 ingredients in a small bowl.Gradually whisk in oil. Season to taste withsalt and pepper. Stir; set aside.
2. Removecrispy chicken skin and tear into pieces.Pull chicken meat from bones and tearinto pieces; discard bones. Reserve skinand meat.
3. Heat chicken fat in a large skillet overmedium heat.
4. Add bread to skillet and toast,turning frequently, until golden and crisp,about 2 minutes.
5. Remove with a slottedspoon and drain on paper towels. Seasonwith salt and pepper while still hot.
6. Place chicken meat in a large bowl.
7. Add cherries, butter lettuce, radishes, andchives and drizzle with vinaigrette; toss tocoat. Divide salad among plates and garnishwith croutons and chicken skin.
8. Calories 705 Fat 40 g Carbs 48 g
9. Bon Appétit