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Radicchio Salad with Roasted Pears, Chicken, and Maple Vinaigrette

Serves 2-4

Ingredients

For the salad:

  • 1 head radicchio

  •  

    1 cup salad greens
  • 1 pear
  • 1 red onion
  • 2 carrots
  • 1 purple radish
  • 3 tablespoons cinnamon butter
  • 1 bay leaf
  • 2 sprigs of thyme
  • 10 leaves of fresh mint
  • 1 chicken breast
  • 2 tablespoons of olive oil
  • Salt
  • Black pepper
  • ½ cup toasted slivered almonds

For the vinaigrette: 

 

  • 3 tablespoons dijon mustard

  •  

    ½ a shallot
  • ¼ cup sherry vinegar
  • ¼ cup maple syrup
  • ¾ cups olive oil
  • Salt
  • Black pepper
Directions

 

To make the vinaigrette:

 

  1. Chop the shallot into very fine pieces.

  2.  

    Combine the shallot, vinegar, mustard, and maple syrup and whisk to combine in a bowl.
  3. Slowly drizzle in the olive oil in a steady stream while constantly whisking to combine. (Pro Tip: Place your bowl on a wet kitchen towel to hold it in place!)
  4. Season to taste with salt and pepper.
  5. Combine the shallot, vinegar, mustard, and maple syrup and whisk to combine in a bowl.
  6. Slowly drizzle in the olive oil in a steady stream while constantly whisking to combine. (Pro Tip: Place your bowl on a wet kitchen towel to hold it in place!)
  7. Season to taste with salt and pepper.
To make the salad:
  1. Cut the chicken breast into 2 inch cubes and toss in a ¼ cup of the maple dressing. Allow to marinate in the fridge for an hour.
  2. Meanwhile, cut your radicchio in half. Remove the core and thinly slice. Place in a bowl of ice water with 1 tablespoon of salt for 30 minutes to help mellow out the bitterness. Dry well in a salad spinner or on paper towels.
  3. Halve the radish and the red onion and slice thinly.
  4. Stack the mint leaves cut into ribbons lengthwise.
  5. Peel, core, and cube the anjou pear.
  6. Melt the cinnamon butter and toss with the pears, bay leaf, and thyme, and salt and pepper. Spread evenly on a sheet tray and roast at 400F for 10-15 minutes or until caramelized.
  7. Heat the olive oil in a saute pan on medium heat.
  8. Remove the chicken from the marinade and saute until browned and cooked through.
  9. Combine all the components and toss with the maple vinaigrette.
  10. Season with salt and pepper to taste.
  11. Top with slivered almonds.