Chicken Pear Almond Salad with Wild Hibiscus Cocktail

Salad ~ The Main Attraction!

My salad of chicken, caramelized pears, and almonds with a light vinaigrette will take center stage for a luncheon or dinner entrée. Buy ripe, but firm, bosc pears for best results. The dressing improves in flavor if made a few hours in advance – even a day ahead! The combination of color, flavor, and texture is sure to delight the eye and the palate.  Enjoy!

Salad with Chicken, Caramelized Pears, and Almonds

Serves 4
Pears:

• 2  Bosc pears, cored, cut into eighths, peel left on
• 1 Cup Sliced almonds
• 3 Tbsp Unsalted butter
• ½ Cup Sugar
• 1/8 Cup Water

Chicken:

• 2 Boneless, skinless chicken breast halves
• Salt and pepper to taste
• All-purpose flour for dredging
• ¼ Cup Wholegrain Dijon mustard
• Kinloch Pecan Oil

Dressing:

• 2 Tbsp Minced shallot
• ¼ Cup Honey Ridge Honey Balsamic Vinegar
• 1 Tbsp Lemon juice
• 1 tsp Dry mustard
• ½ Cup A Perfect Pear Extra-Virgin Pear Olive oil
• 2 tsp Fresh Herbs (such as thyme, flat-leaf parsley, or tarragon)
• 1 tsp Dried lavender flowers (or 2 tsp fresh)
• Salt and pepper to taste

Salad:

• 4 Cups Mixed spring greens
• ½ English cucumber, peel left on, halved and thinly sliced
• ¼ Small Red onion, thinly sliced
• 3 oz  Crumbled gorgonzola (sprinkled on before serving)

To prepare the pears: Melt butter in a large sauté pan. Add pears and almonds and sauté until slightly golden. Add sugar and water, stirring continuously, allowing the mixture to caramelize. When golden, remove from heat. Spread pears and almonds out onto a Silpat-lined baking sheet and separate immediately. Allow to cool.

To prepare the chicken: Slice the chicken breasts in half horizontally. Season with salt and pepper and dredge in flour. Spread one side with wholegrain Dijon mustard. Heat a small amount of Kinloch Pecan Oil in a nonstick skillet over medium high heat.  Sear chicken, mustard side down first, about 3 minutes, turn, and cook the second side about 2 minutes or until chicken is cooked through.

To prepare the dressing: In a food processor, blend all of the ingredients until smooth. Gradually add the Extra-virgin Pear Olive Oil until the mixture is emulsified. Chill until serving time.

To serve the salad: Arrange all salad ingredients on chilled plates. Top with chicken, pears, and almonds, drizzle with dressing, sprinkle with crumbled Gorgonzola. Garnish with additional Fresh Herbs and serve immediately