For the Salad:
1/4 Cup Roasted Walnut Oil
1/4 Cup Red Apple Balsamic Vinegar
1/2 small garlic clove, minced
1/2 Tbsp whole-grain mustard
1 tsp salt
1/2 tsp black pepper
2 Cups watercress sprigs (2 1/2 oz)
2 Cups trimmed arugula (2 oz)
2 Cups tender purslane sprigs (3 oz)
2 Cups red oak leaf lettuce (2 oz)
1 Cup baby mustard greens (2 oz)
1 Cup fresh chervil sprigs
1/2 Cup fresh basil leaves
1 Cup walnuts, toasted (4 oz) and coarsely chopped
Heat grill to medium high heat. Brush chicken with olive oil and rub Sonoma Seasoning into breasts. Grill chicken, about 5 to 6 mins each side. Remove from grill and allow to rest 5-10 mins. Slice grilled chicken into thin strips.
Whisk together mustard, vinegar, olive oil, Roasted French Walnut Oil, 1/2 tsp salt, and 1/4 tsp pepper to make the dressing.
Toss salad greens and herbs with about half of the salad dressing you’ve just made. Add the toasted walnuts to the salad, drizzling a little of the dressing around side of salad bowl, then toss gently. If necessary, add more dressing in same manner to just coat. Top salad with grilled chicken and serve.