Oak Leaf Salad with Chicken, Blue Cheese and Pears
Rinse lettuce and radicchio, trim, tear into small pieces and drain. Arrange on 4 plates. Peel pears, quarter and core. Cut pear into wedges. Boil the white wine with apple juice and 1 teaspoon honey. Add pears cover, and cook for 1-2 minutes.
Take off the heat and cool to lukewarm. Rinse the chicken breasts, pat dry and chop. Cook until golden brown in hot vegetable oil, 3-4 minutes. Season with salt and pepper and set aside.
Add the vinegar with the remaining honey, lemon juice, mustard and oil. Cut the blue cheese into cubes and coarsely chop the nuts. Place all salad ingredients on the prepared salad greens and drizzle with the dressing. Serve garnished with chervil.