Oakleaf Salad with Chicken, Blue Cheese and Pears

Ingredients

• 0.5 head red oakleaf lettuce
• 0.5 head Castelfranco
• 2 pears
• 75 ml dry white wine
• 75 ml apple juice
• 2 tsp Honey
• 2 chicken breast fillets (about 160 g each)
• 2 tbsp Vegetable oil
• Salt
• pepper (ground)
• 4 tbsp apple cider vinegar
• 2 tbsp lemon juice
• 1 tbsp coarse mustard
• 5 tbsp walnut oil
• 200 g blue cheese
• 50 g walnut kernels
• coriander (for garnish)

Instructions

1. 1.

   Wash, trim and dry both salads. Arrange a bed of lettuce on four plates. Peel the pears, quarter them, remove the core and cut into slices. Bring the white wine with apple juice and 1 tsp honey to a boil. Add the pears and steam covered for 1-2 minutes.

2. 2.

   Remove from heat and let it cool slightly. Wash, pat dry and cube the chicken breasts. In hot vegetable oil brown all sides for 3-4 minutes. Set aside and season with salt and pepper.

3. 3.

   Whisk together vinegar, remaining honey, lemon juice, mustard and walnut oil. Cube the blue cheese and roughly chop the walnuts. Arrange all salad components on the bed and drizzle with dressing. Serve garnished with coriander.