Instructions: In a bowl, whisk vinegar and mustard together. Drizzle in oil, continuing to whisk. Season with salt and pepper. Cut sorrel leaves into a finely shredded julienne or chiffonade. Add sorrel, walnuts, orange segments, and juice to marinade. Add chicken breasts and toss to combine. Marinate chicken overnight, refrigerated.

Preheat grill. Season chicken with salt and pepper and cook over the white hot coals of a hot grill. Baste chicken with any remaining marinade as it cooks. Serve on a bed of mixed salad greens that have been dressed with extra virgin olive oil.

This recipe yields 2 to 3 servings.

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