Doesn't that look delicious and fall-like??
What you'll need for 2 salads:
2 grilled chicken breasts
Salad greens (Romaine & Butter lettuce)
5 strips of bacon
2 Bartlett pears
1/2 cup hazelnuts (toasted & chopped)
2 shallots (chopped)
2 tbsp extra virgin olive oil
3 tbsp good balsamic
ground black pepper
1 clove garlic (chopped)
*Note: glass of white wine is for drinking while cooking.
*Note #2: bread was just to eat with the salad when finished!
First, slowly cook up the bacon - then drain on paper towels for the end. You'll want to crumble it into the salad when adding everything else!
Toast up the hazelnuts over medium-low heat. Keep them moving so they don't burn! This also helps release the "paper skins."
Assemble the dressing: measure out the olive oil and balsamic, then add chopped garlic and S&P.
Yum! Nice and toasty - place them on a plate to cool a bit.
Wait a minute! We had 5 slices of bacon in that pan..... TAZZY??? Just kidding. You only need 4... but when cooking bacon, always make a slice for the cook to eat. You know you are going to do it, so just plan ahead! :)
When you can handle them, rub off as much of the brown "paper skin" as possible. It is ok if some doesn't come off! Then give them a rough chop and set aside.
Remove the peal and core from each pear - then slice or chop! Now we are ready to put this salad together!
Start with both types of greens on the plate - an even mix of both. Finally, add in the chopped shallots, chopped hazelnuts, sliced/chopped pears - at this point I gave the dressing another quick stir. Add to the salad and finish with crumbled gorgonzola, bacon and sliced grilled chicken! I had a tiny bit of dressing leftover - so the chicken got a dash too. Last thing is a bit of extra cracked black pepper!
So so so yummy! I love these flavors all together! Hope you make this easy & hearty salad!