Cobb salad

Mix together the olive oil, tarragon, shallots and lemon juice. Place in a bowl, add the chicken and spoon over to coat. Refrigerate for 4 to 5 hours.

Heat the oven to 400 degrees. Roast the chicken breasts until cooked through, about 20 to 25 minutes. Cool, remove skin, dice and set aside.

Melt the butter in a small skillet.

Add the pecans, rosemary and sugar and cook over low heat to caramelize the sugar, about 3 to 4 minutes. Using a spatula, remove the pecans to a piece of foil to cool.

In a small pan, cook the rosemary and savory in the olive oil until lightly toasted to release the flavors.

While the herbs are still warm, whisk together the mayonnaise, apple juice, apple cider vinegar and honey in a small bowl, then add the herbs.

Soak the cranberries in a bowl with 1 cup warm water and the sugar for 10 minutes, then drain.

Place the julienned greens on a large platter.

Arrange a row of apples down the middle of the plate. On each side, arrange rows of bacon, cheese, cranberries, diced chicken and glazed pecans. Dress and serve.