Good Golly

Miss Molly. Wizenberg, that is. The savvy and adorable mind behind Orangette, and one of my favorite foodies. I got Molly's new book for Christmas and I've been dying to try this recipe ever since.

For some reason I've always been a sucker for anything called a "spring salad." Something about the warming weather leaves me craving colorful and leafy-fresh flavors, which this salad delivers in force. It is chock full of savory and bitter greens, tied together by the creaminess of avocado and feta. Here's my (slight) adaptation: totally springy, and totally craveable.

Sliced Spring Salad

1 large chicken breast

1 tablespoon dijon mustard
3 tablespoons red wine vinegar
4 tablespoons olive oil
Truffle salt
Fresh cracked black pepper

2 medium Belgian endive, sliced crosswise into ¼-inch strips
1 head radicchio, sliced as thinly as possible
1/2 cup finely chopped cilantro
1 medium avocado, quartered and sliced into 1/4-inch strips
1/2 cup French feta (or more), crumbled

1. Season the chicken with truffle salt and black pepper, and grill until just cooked through.

2. While the chicken cooks, combine mustard, vinegar, olive oil and 1/2 teaspoon truffle salt in a small bowl. Whisk until combined and lightly emulsified.

3. In a medium bowl, combine the endive, radicchio, radishes, and cilantro leaves. Add the avocado and feta.

4. Chop the cooked chicken into bite sized pieces and add this to the salad. Toss with vinaigrette to taste.