Leaf salads with chicken strips and creamy blueberry dressing

Ingredients for 4 servings:

• 200 g blueberries
• 1 tbsp lemon juice
• salt and pepper
• 1 tsp sugar
• 1 tsp Dijon mustard
• 3 tbsp vinegar, Balsamic vinegar rosso
• 6 tbsp olive oil
• 2 tbsp pine nuts
• 500 g chicken fillet(s)
• 120 g lamb’s lettuce
• 1 small head of radicchio
• 120 g cheese, goat or sheep cheese

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

Sort the blueberries, wash them, and drain well. Place the berries in a tall container, add the lemon juice and 1 tablespoon of water, and blend until smooth using a hand blender. Strain the mixture through a fine sieve and chill. Make a well-seasoned dressing from sugar, salt, pepper, mustard, vinegar, and 4 tablespoons of olive oil. Roast the pine nuts in a dry pan until golden brown. Remove from the pan. Cut the meat into strips. Heat 2 tablespoons of oil in the pan and sear the meat for 3-4 minutes. Season with salt and pepper and keep warm. Trim the lettuce, wash thoroughly, and drain well. Cut the radicchio into bite-sized pieces and toss with the lamb’s lettuce. Arrange the lettuce in the center of large plates, top with chicken strips and pine nuts. Spread a tablespoon of the dressing over the lettuce and crumble the goat or feta cheese over the top. Finally, drizzle with the blueberry cream. Baguette goes well with it.