Sauvignon Blanc Pairing: Chicken With Beet & Fennel Salad

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The Salad

1 golden beet

1 Chioggia beet

1/2 fennel bulb

2 teaspoons olive oil

1/2 teaspoon finely grated orange zest

1 tablespoon fresh orange juice

2 teaspoons snipped chives

1 teaspoon chopped chervil

Chervil sprigs for garnish (optional)

Chicken & Sauce

4 boneless, skinless chicken breast halves

1 tablespoon canola oil + oil as needed

Kosher salt and freshly ground pepper to taste

1/4 cup finely chopped shallots

1/2 cup unoaked dry white wine

1/4 cup apple cider vinegar

2 cups chicken stock

1/4 cup creme fraiche

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