Festive Fall Salad

• 1 cup olive oil
• 14 cup balsamic vinegar
• 2 tablespoons honey
• 2 teaspoons Dijon mustard
• 1 teaspoon salt
• 14 teaspoon pepper
• 2 lbs boneless skinless chicken breasts
• 5 ounces romaine lettuce
• 5 ounces radicchio
• 5 ounces mesclun
• 34 cup craisins
• 1 lb white grapes
• 4 ounces gorgonzola, crumbled
• 1 cup walnuts, toasted
• crouton

1. Whisk the olive oil, vinegar, honey, mustard, salt and pepper in a bowl until blended.
2. Chill, covered, in the refrigerator.
3. Arrange the chicken in a shallow dish and drizzle with 1/2 cup of the vinaigrette, turning to coat.
4. Marinate, covered, in the refrigerator for 1 to 2 hours, turning occasionally.
5. Grill the chicken over hot coals until cooked through, turning occasionally.
6. Cool slightly and cut into strips.
7. Mix the romaine, radicchio, mesclun, craisins, grapes, cheese and walnuts in a salad bowl.
8. Add 1/2 of the remaining vinaigrette and toss to coat.
9. Spoon the salad evenly onto salad plates and top each salad with the grilled chicken and croutons.
10. Store the remaining vinaigrette in the refrigerator.

olive oil, balsamic vinegar, honey, mustard, salt, pepper, chicken breasts, romaine lettuce, radicchio, craisins, white grapes, gorgonzola, walnuts, crouton

Taken from www.food.com/recipe/festive-fall-salad-153636 (may not work)