- 4 Chicken breasts
- 1 Radicchio
- 100 grams Bacon (thinly sliced)
- 1 shallot (diced)
- 1 Avocado
- 500 grams tomatoes
- 2 bunches Arugula
- 1 bunch yellow Dandelion greens
- 150 grams Roquefort cheese
- 2 tablespoons vegetable oil
- 3 tablespoons balsamic vinegar
- 4 tablespoons Orange juice
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- freshly ground peppers
Cut the bacon into strips. Cook in pan with oil over low heat .
Remove from pan and drain on paper towels.
Sauté shallots in the same pan until translucent.
Deglaze pan with balsamic vinegar and orange juice. Place in a small bowl.
Stir in mustard. Season with sugar, salt and pepper.
Rinse the chicken breasts, pat dry and place in a shallow baking dish.
Sprinkle chicken with 2 tablespoons of the marinade. Broil for 10 to 15 minutes, turning once.
Cut avocado in half lengthwise, remove seed and cut lengthwise into slices.
Rinse and spin dry the radicchio, arugula and dandelion. Rinse and core the tomatoes and cut into wedges. Place all ingredients on plates and drizzle with remaining marinade.
Cut chicken diagonally into thin slices and arrange on the salad.