Fennel salad with chicken breast fillet and Gorgonzola sauce

Ingredients for 2 servings:

• 2 chicken breast fillets
• Salt and pepper, from the mill
• 6 tbsp olive oil
• 2 bulbs of fennel, small, cleaned, quartered lengthwise, cut crosswise into thin slices
• 1 Lollo Rosso, cleaned, washed, spun dry, torn
• 1 shallot(s), finely diced
• 2 tbsp white wine vinegar
• 50 g Gorgonzola, derinded, strained through a sieve
• 100 ml cream
• 50 g grapes, green, halved, pitted
• 50 g grapes, blue, halved, pitted

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Fry the salted and peppered fillets in 2 tablespoons of oil per side over medium heat for 4-5 minutes until golden brown. Let cool, then slice diagonally. Mix the vinegar, the remaining oil, salt, and pepper to make a vinaigrette. Mix this with the shallot and fennel. Mix the Gorgonzola with the cream. Arrange the fennel and leaf salad on plates, arrange the chicken slices next to each plate, drizzle the dressing over the salad, and garnish with the grapes.