Ingredients
2cupswater
6dried figs
1cupwalnut halves
1lbchicken breast,boneless
1tbspolive oil,plus ⅓ cup
½tspsalt
½tspfresh ground black pepper
2tspfresh rosemary,chopped
1radicchio head
12ozspinach
1½tbspwine vinegar
¼lbgorgonzola
Preparation
Put the water and the figs in a small saucepan. Bring to a boil, turn off the heat, and let stand for 10 to 15 minutes until the figs are plump.
Drain the figs and cut them in quarters.
In a small frying pan, toast the walnuts over moderately low heat, stirring frequently, for about 5 minutes, until golden brown. Or toast them in a 350 degrees F oven for 5 to 10 minutes.
Light the grill or heat the broiler.
Rub the chicken with the 1 tablespoon oil and sprinkle with ¼ teaspoon of the salt, ¼ teaspoon of the pepper, and the rosemary.
Grill or broil the chicken for about 5 minutes per side, until just done.
When cool enough to handle, cut into ¼-inch slices.
Put the radicchio and the spinach in a large bowl. Add the remaining ⅓ cup of oil and ¼ teaspoon each salt and pepper and toss. Add the vinegar and toss again.
Put the radicchio and spinach on plates. Top with the sliced chicken, and then the Gorgonzola and walnuts. Put some of the figs in the center of each salad.
Serve and enjoy!
