Pot-Au-Feu Salad

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2 teaspoons unsalted butter

18 pearl onions, peeled

4 ribs celery, cut into 1/4-inch-thick slices

18 button mushrooms

3 small turnips, peeled, or 12 baby turnips

18 baby carrots, scraped, or 3 large carrots, peeled and cut into 1/4-inch slices

1 bunch radishes, greens trimmed to 1/4 inch

3 boneless, skinless chicken breasts (about 1 pound)

2 cups homemade or low-sodium canned chicken stock, skimmed of fat

1 head romaine lettuce, outer leaves discarded

3 tablespoons white-wine vinegar

3 tablespoons Dijon mustard

2 tablespoons honey

3 tablespoons extra-virgin olive oil

1 teaspoon salt

1/4 teaspoon freshly ground pepper

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