Chicken with apple salad

Ingredients:

• 2 chicken breasts with skin and bones (about 1 kg)
• 1/3 cup + 1 tbsp vegetable oil
• 2 tbsp sherry or red wine vinegar
• 1 tbsp + 1 tsp Dijon mustard
• 1 teaspoon of honey
• 2 Gala apples
• 0.5 cup chopped walnuts
• 1 small head of escarole, torn into pieces
• 2 heads Belgian endive, halved lengthwise and thinly sliced
• 110 g aged cheddar, grated (about 1 cup)
• Multigrain bread, for serving (optional)

Preparation:

1. Preheat oven to 375°F (190°C). Sprinkle the chicken with 1 teaspoon of salt and pepper to taste. In a large oven-safe skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the chicken, skin side down, and cook until golden brown, about 5 minutes. Transfer the skillet to the oven (do not turn the chicken); roast until a thermometer inserted into the thickest part of the chicken registers 165°F (74°C), about 25 minutes. Transfer to a cutting board and let rest for 5 minutes.
2. Meanwhile, prepare the dressing.:
   
   Combine vinegar, mustard, and honey in a large bowl. Gradually add the remaining 1/3 cup vegetable oil, whisking until emulsified.
3. Remove the chicken from the bone and slice. Thinly slice the apples and add to the dressing along with the walnuts, escarole, and endive; season with salt and pepper to taste. Toss the salad, top with the chicken, and sprinkle with cheese. Serve with bread.