BABY BLUE: Chicken, Milawa Blue, walnuts with balsamic honey reduction.
- 4 free-range chicken breasts, skinless
- Zest of one lemon
- Good drizzle of olive oil
- 2 tsp thyme leaves
- Salt and pepper
- 4 small pears, cored, quartered
- Leaves from two baby cos
- 150g crumbled Milawa blue cheese
- 2/3 cup halved walnuts, lightly toasted
- Fresh lemon juice
- Good drizzle of olive oil
- Cracked pepper and rock salt to taste
- Honey balsamic reduction, equal parts balsamic vinegar and honey.
Add honey and balsamic vinegar to a small pot, reduce to half over low heat. Store in the fridge. Pound chicken flat to reduce cooking time. Combine chicken, olive oil, thyme, lemon zest and salt and pepper. Marinate. Heat a griddle pan to medium-heat and grill chicken 5-6 minutes each side until cooked through. Cook pears until coloured. Let rest for 5 minutes, then slice chicken. Divide salad between four bowls, top with chicken, finish with blue cheese and balsamic honey reduction.
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