6 tbsp walnut , pecan or extra virgin olive oil
1/4 cup balsamic vinegar
1/4 cup freshly squeezed orange juice
2 tbsp honey
1/2 teaspoon of hot sauce : asian or caribbean chili sauce
1 tsp salt
i tsp ground orange rind
1 clove garlic
1/4 cup loosely chopped stems and leaves of cilantro
Meat from whole smoked chicken with trimmed crusty outside bits
2 Anjou pears, not quite ripe, (tart apples works as well; gravenstern or macintosh)
1 cup of pecans or walnuts
8 cups baby lettuce greens , or torn mixed lettuce
5 oz crumbled goat cheese
In a small jar combine the salad dressing mixture and shake vigorously
Cut chicken into bite sized pieces
Cut each pear into 8 pieces and remove seedy core section
Place pears in bowl and add 1/4 cup of the salad dressing. Marinate in the refrigerator for 10 minutes but no longer than 8 hours
Place pecans onto baking sheet and toast in 325 oven for 15 minutes. Set aside
Wash and dry lettuce leaves
Note: All of teh above can be done up to 8 hours in advance
Refrigerate 4 salad plates
On a hot grill lay down the pears and cook until heated through or about 2 minutes on each side
Transfer pears to cutting board
Place greens in salad bowl
Shake remaining salad dressing and dress the greens in salad bowl
Serve greens on sald plates and add to each plate the chicken, pears and pecans
