Orange Muscat Salad w/ Grilled Chicken

About a month ago, I had a really awesome day which included winning a gift basket from the Old World Deli - that sells prime meats and cheeses and fancy pants artisan foodie products.  One fancy pants item in the basket was a bottle of sweet muscat vinegar.  I had seen this product before and always wanted to try it but was never willing to splurge on it as it would probably be something I wouldn't use all too often.  But, TA DA!  There it was in my basket!  Needless to say I was super stoked.  But what to do with it!?  I searched (briefly) but didn't find any recipes using the stuff.  Good thing I have a pretty decent brain, because I am pleased to say I came up with this very lovely creation.  SO fast.  SO easy.  And SO delish!  We paired it with a Reisling and it worked just perfect.  Hope you enjoyed it as much as we did!

Orange Muscat Salad w/ Grilled Chicken
makes 2 main course or 4 first course salads
1 large chicken breast
1/4-1/2 c. dry sherry
15 oz. can of mandarin oranges, drained
2 Tbs sweet muscat vinegar
1/2 tsp sugar
1/4 tsp fine sea salt + more for seasoning
freshly ground black pepper
1 small bulb of fennel, stem removed, cut in half and thinly sliced
1 Tbs olive oil
2 c. arugula
1 c. baby spinach
1/4 c. almonds, blanched and slivered

Place the chicken and sherry in a small bag, refrigerate and let marinate (at least 4-6 hours), rotating once half way through.

Remove 1/2 c. of the mandarin oranges from can (set aside the rest).  Crush w/ a mortar and pestle (if you don't have one, your hands will probably work just fine.  Place half of the crushed oranges in a small bowl (set aside the other half).  Whisk in the sweet muscat vinegar, sugar, 1/4 tsp. salt, and a pinch of freshly ground black pepper.  Set aside.

Heat the olive oil in a medium-sized skillet over medium heat.  Add the sliced fennel and a little salt.  Cook until fennel is browned and starting to get crispy, stirring occasionally to start and frequently toward the end - about 10-12 mins total.  Let cool slightly before placing on the salad.

Heat your grill (or skillet) to medium-high heat (if using a skillet add a little olive oil).  Remove the chicken from the sherry marinade.  Rub both sides with the remaining crushed oranges and season both sides to taste with the salt and pepper.  Cook the chicken about 4-5 mins per side (depending on thickeness), until cooked through.  Let stand a couple minutes after removing from grill.  Thinly slice.

While the chicken and fennel are cooking, toss the arugula and spinach together and divide among plates.  Top with remaining oranges and almonds.  Once slightly cooled, top w/ fennel and then chicken.  Using a spoon, drizzle the orange-muscat vinaigrette over the salad.  Serve.  Toss to coat before eating.