Chicken & Pear Salad
A great warm starter with seasonal pears and chicory.
- Halve the chicken breasts and rub in 15ml Maille Dijon Original. Pan fry in 15ml olive oil until golden and cooked. Remove and rest.
- Fry the pears in the same pan until caramelised.
- Combine the remaining olive oil and mustard with the balsamic vinegar.
- Dress the chicory leaves, rocket and mint with the vinaigrette. Divide into bowls. Top with warm chicken and pears. Toss with remaining vinaigrette.