The Spicy Olive Cranberry Pear Gorgonzola Cheese Salad - wave3.com-Louisville News, Weather & Sports

The Spicy Olive Cranberry Pear Gorgonzola Cheese Salad and Fall Skillet Dinner

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The Spicy Olive Cranberry Pear Gorgonzola Cheese Salad
        1 package baby field greens
        2 ripe pears, chopped
        1/4 cup chopped walnuts
        5 oz. crumbled gorgonzola cheese
   Place all ingredients in a salad bowl and top with crumbled gorgonzola cheeese.
        Dressing:
       1/4 cup The Spicy Olive Cranberry Pear white balsamic vinegar
       1/4 cup The Spicy Olive Blood Orange olive oil
        Salt and pepper to taste.
  Mix together and pour over salad, then serve.
  

Main Course:
 The Spicy Olive Fall Skillet Dinner
 2 lbs boneless chicken breast, cut into chunks
 1/2 tsp. poultry seasoning
8 tsps. divided The Spicy Olive Herb de Provence or Wild Mushroom and Sage olive oil
 6 slices bacon, cut into small pieces
 3 cups brussel sprouts, cleaned and quartered
 2 medium sweet potatoes, microwaved or boiled for 4 minutes then peel and cubed
 2 golden delicious or other firm apple, peeled and diced
 1/2 tsp. minced garlic
 1/2 tsp. cinnamon
 2 cups chicken broth
Drizzle of The Spicy Olive Cinnamon Pear or Red Apple balsamic vinegar to finish
   Season chicken with poultry seasoning. Heat half of olive oil in large, deep  non stick skillet. Add the chicken and cook over medium heat until lightly browned and cooked through, about 5-7minutes. Remove chicken and transfer to plate. Put remaining olive oil in skillet and add the bacon and cook until brown, about 3 minutes. Add the brussel sprouts and sweet potatoes. Cook stirring occasionally, until crisp. Add the apples, garlic and cinnamon. Stir well and add 1/ 2 of the chicken broth. Cook until evaporated, then add the remaining broth and return the chicken to the pan. Cook two minutes. To finish, drizzle with The Spicy Olive Cinnamon Pear balsamic vinegar or The Spicy Olive Red Apple balsamic vinegar and serve.