Cooking Instructions

In a bowl, beat mustard with oil. Add honey then orange juice and zest. Add cream and gingerroot; stir well. Salt and pepper to taste and set aside.
In a large bowl, toss mesclun with orange segments, green onion, basil and pinenuts.

Evenly divide salad among 4 soup plates, and arrange a chicken breast on top of each. Drizzle with dressing, check seasoning and serve immediately.

Preparation: 10 minutes
Servings: 4

Ingredients

• 30 mL (2 tbsp) grainy mustard
• 60 mL (1/4 cup) vegetable oil
• 30 mL (2 tbsp) honey
• 2 blood oranges or seedless oranges, juice and zest
• 125 mL (1/2 cup) 15% country cream
• 15 mL (1 tbsp) grated gingerroot
• 1 L (4 cups) mesclun mix
• 2 blood oranges or seedless oranges, in segments
• 2 green onions, chopped
• 60 mL (1/4 cup) finely chopped fresh basil
• 125 mL (1/2 cup) pinenuts, toasted
• 4 cooked chicken breasts, each sliced into a fan
• To taste salt and freshly ground pepper