Salad With Stone Fruit, Blue Cheese and Chicken Skin

1 tablespoon salt, more to season the salad
2 tablespoons sugar
Pinch ground black pepper, more to season the salad
Pinch garlic powder
Pinch yellow mustard seeds
Pinch celery seeds
Pinch ground coriander
Skins from 2 unsplit chicken breasts, meat reserved for other use
½ small red onion, thinly sliced
¼ cup pecan pieces, toasted
3 tablespoons cider vinegar
¼ cup canola oil
Black pepper
¼ teaspoon honey, or as needed
2 cups mixed bitter lettuces, such as escarole, frisée, radicchio and/or purslane
1 cup mixed soft herbs, such as parsley, basil and/or chives
2 plums or 1 peach, cut into wedges
2 ounces crumbled blue cheese

Nutritional Information
- Nutritional analysis per serving (2 servings)
  885 calories; 53 grams fat; 10 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 12 grams polyunsaturated fat; 41 grams carbohydrates; 11 grams dietary fiber; 22 grams sugars; 64 grams protein; 193 milligrams cholesterol; 3031 milligrams sodium

2 servings

Combine 1 tablespoon salt, the sugar, a pinch of black pepper and the rest of the spices and rub on chicken skin. Cover and refrigerate 4 hours. Rinse the skins and thoroughly pat dry. Heat the oven to 275 degrees. Place a flat rack on a sheet pan and spread the skins on the rack. Bake until skins have rendered their fat and are golden brown and crisp, about 1 hour 15 minutes. Remove from oven and cool.
Soak the red onion in ice water for 30 seconds; drain and blot dry. Combine the onion, pecans, vinegar and oil in a bowl and mix thoroughly. Season with salt, pepper and honey to taste. Toss the lettuce and herbs in the bowl to lightly coat with the dressing. Divide the salad between two bowls. Top each with an equal amount peaches and blue cheese. Garnish each with a crisped chicken skin.

1 hour 30 minutes