Ingredients

• Mustard Vinaigrette:
  • 1 tablespoon Dijon mustard
  • 1 tablespoon finely chopped fresh tarragon
  • 1 tablespoon sherry wine vinegar (or red wine vinegar)
  • Salt
  • Freshly ground white pepper
  • 1 cup almond or extra virgin olive oil (or a mixture of both)
• Salad:
  • 6 small chicken breast halves, skin-on, boneless
  • 15 cloves garlic
  • 1/4 cup fresh Italian parsley leaves
  • Salt
  • Freshly ground black pepper
  • 3 tablespoons extra virgin olive oil
  • 3 bunches watercress, stems trimmed
  • 1/2 pound mushrooms such as cremini, shiitake or oyster mushrooms

Method

1. Prepare the vinaigrette: Combine the mustard, tarragon, vinegar, salt and pepper in a small bowl. Slowly whisk in the oil. Correct the seasonings, including the mustard and vinegar, and set aside.
2. Preheat grill or a barbecue.
3. Blanch garlic cloves in boiling water for 1 minute. Drain, and slice the garlic thinly. Combine the garlic with the parsley and spread it underneath the skin of the chicken. Season the chicken with freshly ground pepper and salt, then brush it with olive oil.
4. Place the chicken, skin side down, on the grill and cook it for about 8 to 10 minutes on each side.
5. Wash and dry the watercress and remove the tough stems. In a big bowl toss the watercress with enough vinaigrette to coat it lightly.
6. Heat a large skillet and add 1 to 2 tablespoons olive oil. Add the mushrooms and sauté over high heat about 4 minutes and season with salt and pepper.

Presentation

Divide the watercress among 6 salad plates. Arrange the mushrooms around it. Cut each chicken breast on the diagonal into 6 slices and arrange the slices over each plate of watercress.