Leaf Salads with Chicken Strips and Creamy Blueberry Dressing

Summary

Ingredients

• 200 g blueberries
• 1 tablespoon lemon juice
• salt and pepper
• 1 teaspoon sugar
• 1 teaspoon Dijon mustard
• 3 tablespoon vinegar, balsamic vinegar
• 6 tablespoon olive oil
• 2 tablespoon pine nuts
• 500 g chicken fillet (s)
• 120 g lamb`s lettuce
• 1 small Head radicchio
• 120 g cheese, oat or sheep cheese

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Instructions

1. Sort the blueberries, wash and drain well. Put the berries in a tall container, add lemon juice and 1 tablespoon of water and puree finely with a hand blender. Put the mixture through a fine sieve and chill.
2. Prepare a well-seasoned dressing from sugar, salt, pepper, mustard, vinegar and 4 tablespoons of olive oil.
3. Roast the pine nuts in a pan until golden brown. Remove. Cut the meat into strips. Heat 2 tablespoons of oil in the pan and sear the meat for 3-4 minutes. Season with salt and pepper and keep warm.
4. Clean the salads, wash them thoroughly and drain them well. Cut the radicchio into bite-sized pieces and mix with the lamb`s lettuce. Drape the salads in the middle of large plates, cover with chicken strips and pine nuts. Spread the dressing over the salads with a tablespoon and crumble the goat or sheep cheese over it. Finally, drizzle with the blueberry cream. Baguette goes well with it.