CHICKEN & SPINACH SALAD

INGREDIENTS:                                 SERVES 4-6

350 g                                                      Fresh spinach

300 g                                                      Chicken breasts

5 tbsp                                                    Extra Virgin Olive oil

To taste                                                 Salt & pepper

¼ cup                                                     Dry white wine

DRESSING:

½ cup                                                     Dry white wine

½ cup                                                     Extra-virgin olive oil

5 tbsp                                                     Vinegar

250 g                                                      Shallots

3 tbsp                                                     Mustard seed or 1 tbsp dry mustard

To taste                                                 Salt & pepper

METHOD:

Wash and drain spinach leaves and arrange in a serving platter to use as a base for the chicken. Refrigerate the spinach until ready to use. Place the chicken breasts one at a time between sheets of  food wrap, pound lightly to uniform thickness and slice into small strips about half inch wide.  Peel the shallots, chop coarsely and place in a pot along with the wine.  Allow the wine to boil until reduced to

Half the original volume. . Let the shallots cool a few minutes and transfer to a blender or food processor.  Add oil, vinegar, salt, pepper, mustard seeds or mustard. Blend until mixture is smooth and consistent. Heat 5 tbsp of the olive oil, sauté the chicken strips for 3-4 minutes, add the wine and let evaporate completely. Transfer the chicken strips over the spinach, top with the dressing, and serve.