1 cup whole, shelled walnuts
1 ½ pounds 1-inch pieces, boneless roasted chicken
6 cups prepared herbal salad or baby greens, rinsed and drained thoroughly
4 firm ripe Bosc pears, peeled, cored
½ cut lemon
Good- quality prepared Balsamic salad dressing or:
1 teaspoon Dijon mustard
3 tablespoons red wine or Balsamic vinegar
6 tablespoons virgin olive oil
1 teaspoon salt
¼ teaspoon freshly ground black pepper
4 ounces crumbled Roquefort or Stilton cheese
1. Preheat the oven to 350 degrees. Spread the walnuts on a baking sheet and toast until golden brown and fragrant, about 10 minutes. Let cool and chop coarsely.
2. Arrange the greens in the bottom of a large bowl. Arrange the chicken pieces and pears on top. Sprinkle the cheese and walnuts over all.
3. If preparing the dressing, in a bowl, whisk together the mustard and vinegar. Slowly add the oil in a thin stream while whisking the mixture vigorously. (Alternatively, you may do this in a food processor.) As you add the oil, the mixture should thicken. Season with salt and pepper to taste. Before serving, pour the dressing over the salad and serve.
Copyright Nina Simonds