provided by Gallo of Sonoma winery
This fairly quick presentation offers some fascinating flavors and textures and an enticing hot-cold temperature contrast. While the chicken breasts are slowly grilling, the salad ingredients can be arranged on the plates. The chicken breasts can then be transferred directly from the grill onto the salads. Beef or lamb would serve nicely in place of the chicken. If a vegetarian preparation is desired, grilled Portobello mushrooms can be used in place of the meat.
1/3 cup freshly squeezed lemon juice
1 cup olive oil
1 1/2 cups crumbled Maytag blue cheese
Salt and pepper
2 cups frisée
2 cups baby arugula
2 cups mesclun mix
3/4 cup walnuts, toasted
12 leaves Belgian endive
1 pear, peeled and thinly sliced
2 chicken breasts, grilled and sliced
To make the vinaigrette: Place the lemon juice in a small bowl and slowly whisk in the olive oil. Whisk in 1 cup of the blue cheese and season to taste with salt and pepper.
To prepare the salad greens: Toss together the frisée, arugula, and mesclun in a medium bowl. Add the walnuts and the remaining 1/2 cup of blue cheese.
Arrange 3 endive leaves on one side of each plate and a few of the pear slices on the opposite side. Place some of the lettuce and blue cheese mixture in the center of each plate and top with several slices of the chicken.