Chicken with Tomato and ‘Saffron Olive Oil’ Vinaigrette with Mixed Greens

You can make your own salad dressing—made with red wine vinegar, olive oil, and Dijon mustard. It's versatile, simple, and stays creamy and emulsified for weeks at a time. This recipe originally comes from 'Thomas Keller' 

Very small quantity of Paprika and 'saffron olive Oil can be used here, both of which boost the colour to a vivid orange-red and give it a round, mellow flavour with strong aroma of Saffron. It coats sweet tomatoes, which release their juices and become part of the dressing. The recipe calls for frisee salad, which is more sturdy and bitter, but it was also delicious with a simple mix of field greens—the lightness of a salad with a little protein to turn it into dinner.

Ingredients to serves 4

3 tablespoons white balsamic or rice vinegar
1/2 cup minced shallots
1/8 teaspoon crumbled saffron
1 1/4 teaspoons hot paprika
3 tablespoons virgin olive oil
2 tablespoons of Advanced Home Grade 'Saffron Olive Oil' by Eden Aromata 
2 tablespoons chopped fresh thyme
1 pint cherry tomatoes or equivalent chopped tomato pieces
4 chicken breasts
1 head frisee or 4 to 5 good handfuls mixed field

Procedure

1. In a medium bowl, combine your portion of vinegar, shallots, saffron, and 1/4 teaspoon of paprika. Whisk to combine, then slowly whisk in 3 tablespoons of the olive oil and 1/2 table spoon of 'Saffron Olive Oil' to create a dressing. Sprinkle in half the thyme and add the tomatoes, mixing to combine. Season to taste with extra salt and pepper.
    
2. Season the chicken breasts with salt, pepper, and remaining paprika and thyme and brush 1 tablespoon full of 'Saffron Olive Oil'. Heat a skillet with the remaining olive oil over medium heat and saute breasts on both sides until cooked through. Remove the chicken and turn off the heat. Add the vinaigrette to the pan to deglaze and warm through.
    
3. As soon as you bring out the chicken brush the last 1/2 tablespoon full of 'Saffron Olive Oil' after 2 minutes start slicing the chicken and divide the frisee or greens among 4 plates. Fan the chicken on the salads, then spoon the vinaigrette over and serve immediately.