Chicken, Gorgonzola, Pear, And Walnut Salad

• 2 bags (5 Oz. Each) Baby Mixed Greens
• 2 whole Poached Chicken Breasts, Chopped
• 2 whole Large Pears
• 6 whole Green Onions, Chopped
• 4 ounces, weight Gorgonzola Cheese
• 2 cups Whole Walnuts
• 1/2 cups Granulated Sugar
• 1/4 cups White Balsamic Vinegar (1/4 To 1/3 Cup)
• 1/2 teaspoons Salt
• 1/2 teaspoons Ground Black Pepper
• 3/4 cups Olive Oil

1. Preheat the oven to 350 degrees F. Place the walnuts on a baking sheet and bake for about 5 minutes. Sprinkle on the sugar and toss with the walnuts to coat. Add a teaspoon or two of water and toss again. Bake for another 3 or 4 minutes until the walnuts are crisp and lightly browned. Coarsely chop and cool.
2. Pears can be used raw or roasted. If roasting the pears, cut into wedges, leaving the skin on and cutting out the core. Place on a baking sheet in a preheated 350-degree oven and cook for about 15 minutes or until fork tender. Divide the salad greens onto four individual plates. Place the chicken, walnuts, pears, onions, and gorgonzola cheese on top of the greens.
3. To make the dressing, mix 1/4 cup of the vinegar in a bowl with salt and pepper until the salt dissolves. Then beat in the oil by droplets, whisking constantly. Taste and adjust the vinegar and seasonings as desired. Drizzle the dressing onto each plate and serve immediately.

chicken breasts, green onions, gorgonzola cheese, walnuts, sugar, ubc, salt, ground black pepper, olive oil

Taken from tastykitchen.com/recipes/salads/chicken-gorgonzola-pear-and-walnut-salad/ (may not work)