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RECIPES
Salad Of Smoked Chicken Hearts
Serves 2
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Courtesy of Farmhaus’ Andrew Jennrich | Photo by Carmen Troesser
January 2013

Salad Of Smoked Chicken Hearts

INGREDIENTS

12 Smoked Chicken Hearts (recipe here)
Olive oil
8 oz. arugula
¹∕³ cup Soy and Balsamic Vinaigrette (recipe here)
½ cup Pickled Fennel and Kohlrabi (recipe here)
½ cup blueberries
¼ cup toasted almonds

PREPARATION

• Preheat the oven to 300 degrees.
• Toss the Smoked Chicken Hearts with olive oil and lay them out on a lined baking sheet. Place in the oven to warm through while you assemble the salad.
• Toss the arugula with the Soy and Balsamic Vinaigrette and divide between 2 salad plates.
• Top each salad with an equal amount of Pickled Fennel and Kohlrabi, blueberries and almonds.
• Remove the hearts from the oven and garnish each plate with 6 hearts.
• Serve immediately.

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