Ingredients:

Vinaigrette:

• 2 Tablespoons coarsely ground pecans
• ¼ teaspoon cayenne
• Salt and freshly ground pepper to taste
• 2 Tablespoons balsamic vinegar
• 2 Tablespoons extra-virgin olive oil

Chopped salad:

• ½ cup finely diced red onion
• 1 pear, peeled, cored and cut into ½ inch dice
• 1 red bell pepper, cored, seeded and cut into ¼ inch dice
• 1 fennel bulb (white part only) cut into ¼ inch dice
• 1 bunch arugula or watercress, stemmed and chopped into ½ inch pieces
• 4 oz. Gorgonzola, crumbled
• 8 butter lettuce leaves
• 2 boneless, skinless chicken breasts, grilled and sliced lengthwise into ¼ inch slices

Instructions:

1. For vinaigrette heat a saucepan over medium-high heat and combine pecans, cayenne salt and pepper.  Cook stirring constantly until pecans begin to toast, 4-5 minutes.  Set aside to cool.  In a bowl, whisk together pecans, balsamic vinegar and olive oil until smooth and set aside.
2. To make the chopped salad combine the red onion, pear, bell pepper, fennel, arugula, gorgonzola and vinaigrette and mix well.
3. In an individual bowl, arrange 2 butter lettuce leaves to make a lettuce cup and repeat to make 3 more.  Divide chopped salad mixture among cups and fan equal amounts of sliced chicken over each salad.

SOURCE: Saveur

Comments: Excellent main course luncheon salad.