Trim the base of each endive head and separate the leaves. Quarter the radicchio and core it, then thinly slice into 1/2" strips. Rinse baby romaine leaves and spin dry or pat very dry. Place endive leaves, sliced radicchio and baby romaine into a large salad bowl.

Prepare vegetables

Halve the cherry tomatoes. Peel the red onion, cut in half, and slice very thinly into half-moons. Add tomatoes and about half of the onion to the greens; reserve remaining onion for garnish if desired.

Roasted chicken

Season chicken

Preheat oven to 400°F (205°C). Pat chicken breasts dry with paper towels. In a small bowl combine 1.5 tbs olive oil, minced garlic (press or finely mince the 2 cloves), 1 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp dried thyme. Rub the mixture evenly over both sides of the chicken breasts.

Roast chicken

Place seasoned chicken on a rimmed baking sheet or in an oven-safe skillet. Roast in preheated oven 18–22 minutes (depending on thickness) until internal temperature reaches 165°F (74°C). Remove from oven and let rest 5–7 minutes, then slice the chicken into 1/4"–1/2" thick slices or bite-sized strips.

Mustard dressing (Senape)

Make dressing

In a medium bowl whisk together 2 tbs Dijon mustard, 1 tbs whole-grain mustard, 1.5 tbs white wine vinegar, 1 tsp honey and 1 tbs lemon juice. While whisking, slowly drizzle in 4 tbs extra-virgin olive oil until the dressing emulsifies. Season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust balance — more honey for sweetness, more vinegar for brightness, or a pinch more salt if needed.

Assemble & finish

Dress and toss

Pour about two-thirds of the mustard dressing over the greens and vegetables; gently toss to coat. Add the sliced roasted chicken on top of the dressed salad.

Garnish and serve

Scatter the reserved thin onion slices, parmesan shavings and toasted pine nuts over the plated salad. Drizzle additional dressing to taste. Serve immediately.