INGREDIENTS:
- 1/3 cup olive oil
- 1/3 cup walnut oil
- 2 ½ tablespoons balsamic vinegar
- 1 tablespoon roasted garlic purée
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 pound grilled chicken breast strips
- 3 cups (about 1 pound) fresh California strawberries, stemmed and sliced
- 3 cups thinly sliced fennel bulb
- 3 cups shredded radicchio
- ¾ cup shredded basil
- 1 ½ cups toasted walnut halves
DIRECTIONS:
1. To make vinaigrette, in blender or food processor, purée, salt and pepper until emulsified.
2. In a large bowl, toss chicken, strawberries, fennel, radicchio, basil, and walnuts with vinaigrette.
3. Mound salad on 6 plates, dividing equally.
SERVES 6
