Warm chicken, pear and fennel salad
A warm winter salad packed with healthy ingredients from the Wappo Bar Bistro in Calistoga in Napa Valley wine country. Add a nice glass of pinot noir and you are good to go!
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
Scale
- 2 garlic cloves
- 2 T balsamic vinegar
- 1/2 T whole grain dijon mustard
- 1/2 cup olive oil
- 3 cups very thinly sliced red cabbage
- 2 1/2 cups cooked chicken, shredded
- 1 bulb fennel, thinkly sliced
- 1 small red onion, thinly sliced
- 1 carrot, peeled and julienned
- 1 bosc pear, cored and cut into 16 wedges
- 1 cup toasted walnuts, chopped
- 1/2 cup pomegranate seeds
- 3 ounces of Gorgonzola cheese, crumbled
Instructions
- In a food processor or Mini-Prep blitz the garlic until finely chopped. Add mustard and balsamic vinegar and pulse. Add the olive oil and blitz until well blended. Season with salt and pepper and set aside.
- Put cabbage, chicken, fennel, red onion, carrot and pear in a bowl. Toss with the dressing.
- Heat a large skillet to medium. Working in batches saute the salad mixture until cabbage begins to wilt. About 5 minutes per batch.
- Fish out the pears and set aside. Divide the remaining salad and mound on 4 plates. Arrange the pears on top of each salad mound. Sprinkle with walnuts, pomegranate seeds and Gorgonzola cheese.