Fennel-Roasted Chicken and Winter Squash
INGREDIENTS
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Chicken and Squash:
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8 chicken thighs (with skin and bones)
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2 tablespoons fennel seeds, coarsely crushed (use a mortar and pestle or crush under a heavy skillet)
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Kosher salt and freshly ground black pepper
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1 small or 1/2 large kabocha or acorn squash (about 2 1/4 pounds), halved if whole, seeded, and cut into 1-inch-wide wedges
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2 tablespoons olive oil
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Tarragon-Dijon Vinaigrette:
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3 tablespoons cider vinegar
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3 tablespoons minced shallots?
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2 tablespoons honey?(for vegan: substitute with agave nectar or pure maple syrup)
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1 tablespoon Dijon mustard?
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1 tablespoon finely chopped fresh tarragon
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1/4 cup extra-virgin olive oil?
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Kosher salt and freshly ground black pepper
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Salad:
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6 ounces Belgian endive (about 2 heads)
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5 ounces baby arugula (about 8 cups not packed)
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1 Fuji or Gala apple, cored and very thinly sliced
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3/4 cup walnuts, toasted and very coarsely chopped
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3/4 cup coarsely crumbled blue cheese
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