Instructions: * Note: Pan seared, left-over from "Herb Crusted Chicken Paillard With Carrot And Potato Spaghetti" recipe which is included in this collection In a food processor, add yolks, anchovies, garlic and mustard. Mix and when well incorporated, slowly drizzle in oil to emulsify. Add juice, cheese and mix well. Check for seasoning and adjust. Toss dressing with romaine leaves and chicken strips.

For Plating: On an oval plate, lay out salad topped with the chicken. Garnish with sesame seeds.

This recipe yields 2 servings.

Suggested Wine: Viognier Vin de Pays Des Comtes Rhodaniens, 1997

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.