Start up the grill and soak up some sunshine, this early spring salad is the perfect way to kick off grilling season! Radicchio, endive and arugula tossed in a simple balsamic vinaigrette topped with maple rosemary walnuts, gorgonzola and tender and juicy grilled chicken breast. So flavorful and balanced.

INGREDIENTS – serves 2

1/4c balsamic vinegar
1/4c olive oil
1/4t salt
1/4t black pepper

1 chicken breast

1/3c walnuts
1/4t rosemary
2T maple syrup
Pinch sea salt

1 small radicchio, cored and thin sliced
2 endives, cored and sliced
2c arugula

1/3c gorgonzola cheese, crumbled

INSTRUCTIONS

Place chicken breast in a small dish with a lid.

Combine balsamic, olive oil, salt and pepper in a jar, tighten the lid and shake until emulsified then pour about half of it over the chicken then save the rest for later. (Be sure not to contaminate it with the raw chicken). Give the chicken a few flips with some tongs so make sure it is nice and coated. Cover with a lid and allow to marinate for at least 2 hours.

In a small skillet, toast walnuts on medium-med-high heat until aromatic, 2-3 minutes. Sprinkle in rosemary, let it warm up for a second then pour in maple syrup. Stir occasionally until the syrup has coated to the walnuts, about 2 more minutes. Pour onto a piece of parchment and spread them out. Give them a sprinkle of sea salt and allow to cool completely then chop them up.

Bring a grill up to 400°F. Grill the chicken for about 10 minutes on each side until cooked through. Allow to rest for 5-10 minutes then slice it up.

Dump radicchio, endive and arugula in a large bowl. Pour the remaining dressing over then toss to coat. Top with chicken, gorgonzola and walnuts

ENJOY!