Ingredients

8 ounces  boneless, skinless chicken breast, trimmed of fat 1 tablespoon  extra-virgin olive oil 1   pear, sliced 1   small shallot, minced 3 tablespoons  sherry vinegar 2 teaspoons  Dijon mustard 1 small head  radicchio, thinly sliced 1   small fennel bulb, cored and thinly sliced 1   large carrot, cut into matchsticks 1 tablespoon  chopped walnuts, toasted (see Tip) 1/8 teaspoon  salt, or to taste 1/8 teaspoon  freshly ground pepper, or to taste 6   large butter lettuce leaves 1/4  cup   crumbled Gorgonzola  or goat cheese Tip:To toast chopped walnuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. Place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.

Description

Warm Winter Salad, Recipe

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