Frisée Salad with Grilled Chicken, Figs & Blue Cheese

Mix together orange juice, orange zest/peel, red wine vinegar, honey, Dijon mustard, and black pepper. Whisk in walnut oil.

Measure ¼ cup (60 mL) of above marinade and set aside as dressing for salad. Also measure another ¼ cup (60 mL) to baste thighs while grilling. Pour remaining marinade over boneless, skinless chicken thighs and refrigerate for at least an hour and preferably overnight.

Grill thighs, brushing often with marinade. Cook until pieces reach an internal temperature of 165°F (74°C). Set aside. When cool, slice grilled chicken across the grain into strips.

Separate frisée leaves and place on platter or four individual dinner plates. Cut larger leaves into two or three. Top with one-quarter of the sliced chicken, walnut halves, quartered figs and crumbled blue cheese. Drizzle with remaining dressing.