Grilled Chicken, Pear and Gorgonzola Salad

2 (5 Ounce) Bags Baby Mixed Greens

2 grilled chicken Breasts, Chopped Into Pieces

2 Cups Candied Walnuts (See Recipe Below)

2 Large Ripe Pears

1/4 c of honey roasted sunflower seeds

4 Ounces Gorgonzola Cheese


Dressing:

1/4 Cup Balsamic Vinegar

1 T. dijon mustard

1/2 Teaspoon Salt

1/2 Teaspoon Freshly Ground Black Pepper

3/4 Cup Extra Virgin Olive Oil

honey to taste to sweeten the dressing


If roasting the pears, cut into wedges leaving skin on, and cutting out the core. Place on a baking sheet in a preheated 350 degree oven and cook about 15 minutes or until fork tender. Divide the salad greens onto four individual plates. Place the chicken, walnuts, pears, onions, and gorgonzola cheese on top of the greens.

To make the dressing, mix the vinegar in a bowl with salt and pepper until the salt dissolves. Then beat in the oil by droplets, whisking constantly. Add mustard and honey and whisk. Taste and adjust the seasonings. Drizzle the dressing onto each plate and serve immediately.


Candied Walnuts:

2 Cups Whole Walnuts

1/2 Cup Sugar

Preheat the oven to 350 degrees F. Place the walnuts on a baking sheet and bake about 5 minutes. Sprinkle on the sugar and toss with the walnuts to coat. Add a teaspoon or two of water and toss again. Bake another 3 or 4 minutes until the walnuts are crisp and lightly browned. Coarsely chop and cool.