Incredible recipe. Explosion of taste. SALAD WITH CHICKEN, CARAMELIZED PEAR AND BURRATA, where the chicken and pear go well together, and the dressing gives the salad an incredible touch and bright taste. This salad will leave the most unforgettable impressions at any festive event. A little fiddly, but worth it.
Ingredients: chicken fillet, large pear, pumpkin seeds, flax seeds, sesame seeds, olive oil +, vinegar for, chicken (balsamic or apple cider), honey, salt, pepper, cane sugar, burrata, spinach, For dressing:, mint, olive oil, apple cider vinegar, honey, salt
Cooking method:
1 small chicken fillet cut into thin steaks. Marinate: 1-2 tbsp olive oil, 1 tsp. l. vinegar, 1 tsp. l. honey, salt, pepper. Mix and leave to marinate for about 30 minutes.
1 large pear cut into slices, 4 mm thick. Lightly brush each side with honey (you will need ~ 1 tbsp) and sprinkle with cane sugar (~ 1 tsp).
Prepare the mint pesto: In a blender bowl, grind together 1 bunch of mint (leaves), 2 tbsp olive oil, 1 tsp. l. honey, 1 tbsp apple cider vinegar and salt to taste. If desired, instead of a blender, you can use a mortar.
In a dry frying pan, mix and fry 1 tbsp pumpkin seeds, 1/2 tsp. l flax seeds and 1/2 tsp. l.sesame.
Heat up the grill pan. Fry the chicken fillet for 3-4 minutes on each side until golden brown. We put it on a plate. Next, fry the pear slices for 3 minutes (until bright golden grilled stripes).
Now we collect the salad: put the washed and dried spinach, caramelized pear, chicken slices on the dish, carefully place the burrata. Sprinkle with seed mixture and garnish with mint pesto. Voila! Enjoy!