Basil-Cherry Chicken Salad

2 tablespoons red wine vinegar

1 tablespoon Dijon mustard

1 cup mayonnaise

½

teaspoon kosher salt

1½

teaspoons coarse ground pepper

½

cup sliced green onion

½

cup piquillo peppers, drained and diced small

½

cup fresh basil, julienne

1 cup celery, diced small

¼

cup dried cherries

1 pound cooked chicken, shredded

4 croissants, split and toasted

4 slices Fontina cheese

2 cups mixed greens

4 tablespoons toasted almonds

In a large bowl, combine vinegar, mustard, mayonnaise, salt and pepper; mix well. Fold in onion, pepper, celery, basil and cherries. Add shredded chicken and fold until well combined. Refrigerate 1 hour before serving.

To serve: Place cheese on bottom croissant; top with greens and chicken salad. Sprinkle almonds on salad; top with other croissant half.

Serves four.

Chef Andrew Jennrich, D.O.C. Wine Bar, Lombard