Grilled chicken, pear and goats cheese salad matched with Villa Maria Private Bin Pinot Gris 2014

Ingredients - Serves two

• 2 Chicken breasts
• 1 Pear, finely sliced
• ½ cup Walnuts, toasted
• 1 stick Celery and leaves, fine sliced
• ½ cup Red grapes
• 2 tsp. goats cheese, crumbled
• Baby gem lettuce leaves
• Sea salt

Classic vinaigrette:

• 25ml Chardonnay vinegar
• 100ml extra virgin olive oil
• sea salt

Master tip:

If the dressing is seasoned nicely then you shouldn't need extra salt once you have dressed the salad. I like to serve on a flat style plate as it helps with presentation.  

1.  Season the chicken breast with sea salt then grill until cooked through, should take 10-12 minutes. Rest on the side.
2. For the vinaigrette combine the EVOO and vinegar in a bottle and shake well, season with sea salt.
3. In a large bowl combine lettuce leaves, celery, walnuts, pear, and red grapes. Mix lightly and the dress with classic vinaigrette then lay out nicely on a plate.
4. Slice the chicken and arrange around then sprinkle with goats cheese.