Spinach, Pear and Chicken Salad

Ingredients

• 0.3 cup almonds toasted roughly chopped
• 1 tablespoon apple cider vinegar 
• 5 ounces baby spinach 
• 4  endives cut lengthwise into thin wedges
• 0.3 cup cranberries dried
• 0.3 cup gruyère cheese shredded
• 4 servings kosher salt and pepper freshly ground
• 1 tablespoon juice of lemon fresh
• 3.5 tablespoons olive oil extra-virgin
• 1  pears thinly sliced
• 12 ounces chicken breast boneless skinless
• 2 teaspoons whole-grain mustard 

Equipment

• bowl
• frying pan
• whisk
• plastic wrap
• microwave

Directions

1. Slice the chicken breast in half horizontally to make 2 thin cutlets; season with salt and pepper.
2. Heat 1/2 tablespoon olive oil in a large nonstick skillet over medium-high heat.
3. Add the chicken and cook until lightly golden and cooked through, 4 to 5 minutes per side.
4. Transfer to a plate to cool, then thinly slice.
5. Meanwhile, combine the cranberries, vinegar and 1 tablespoon water in a small microwave-safe bowl. Cover with plastic wrap and microwave 45 seconds to plump the cranberries.
6. Let cool.
7. Whisk the cranberry-vinegar mixture, lemon juice, mustard, 1/2 teaspoon salt, and pepper to taste in a large bowl.
8. Whisk in the remaining 3 tablespoons olive oil in a slow stream until blended.
9. Add the chicken, spinach, endives, almonds, pear, about half of the cheese, and salt and pepper to taste; toss to combine. Divide among bowls and top with the remaining cheese.
10. Photograph by Antonis Achilleos