500 g chicken breast
30 g olive oil
2.80 g sea salt
5 g black pepper, ground
45 g baby spinach
15 g curly endive
162 g grape tomatoes
8 g red onion, thinly sliced
40 g Goat cheese, crumbled
128 g pear, small, thinly sliced
30 g walnut halves, toasted
8 g lemon juice, fresh
120 g pear, walnut vinaigrette (recipe below)
Walnut Pear Vinaigrette
150 g Tree Top Pear Puree
45 g shallots, whole, peeled
0.75 g garlic, chopped
20 g vinegar, Pinot noir or Raspberry
4 g Dijon mustard
1.20 g sea salt
0.90 g black pepper, ground
1 g basil, fresh
1 g parsley, fresh
60 g walnut oil
65 g olive oil
Preheat barbecue grill to medium heat and season grates.
Trim chicken breasts and slightly pound. Rub with most of the salt and
pepper, reserving a pinch of each for pears. Place carefully on grill
and cook on each side for 3-5 minutes, depending on thickness. Cook to
150 F; remove from grill and let rest.
Slice pears approximately 3/8-inch thick and toss in lemon juice and remaining pinch of salt and pepper.
Heat flat bottom, non-stick pan to medium high heat and sear pears for
30 seconds; turn for additional 30 seconds depending on firmness and
remove from heat.
Chop endive fine and place in large mixing bowl; toss with red onions and Pear Walnut Dressing and place on serving plates.
Slice chicken breast on bias angle cut 1/4-inch thick; place on top of
each serving. Top with sliced pears, tomato, walnuts and crumbled cheese
Walnut Pear Vinaigrette:
Prepare 2 aluminum foil layer pouches and toss shallots in a teaspoon
of olive oil with a good pinch of salt and pepper. Wrap tight in foil
and bake for 40 minutes at 350 F until tender. Let cool to room
temperature before blending.
Rough cut peeled garlic and shallots in food processor or blender. Add
vinegar, pear puree, pepper, salt and mustard. Blend on high for one
minute; scrape sides with spatula and blend an additional 30 seconds.
Add oils in slow steady stream while continuing to blend. Remove from
food processor and gently stir in the fresh herbs.