Autumn Pear Salad with Grilled Chicken, Beet & Blue Cheese - Appetizers - Food nerd rockstar

Ingredients

• 40 g almond butter
• 60 ml grapeseed oil (or another neutral oil)
• 40 ml fresh lime juice (about 1 large lime)
• 1 tbsp honey
• 1 tbsp soy sauce
• ½ tbsp rice vinegar
• Fine salt, to taste
• 1–2 tbsp water, only if needed to thin
• 100 g arugula
• 1 ripe yet firm Williams pear, very thinly sliced
• ½ raw red beet, shaved very thin on a mandoline
• 150 g chicken breast
• 40 g blue cheese, crumbled
• 25 g walnuts, raw or lightly toasted
• ½ small red chili, thinly sliced into rings
• Salt and black pepper
• A little oil for cooking the chicken
• Optional for plating: a light drizzle of extra-virgin olive oil and balsamic glaze
• Grill pan or outdoor grill
• Mixing bowl + whisk
• Mandoline (or very sharp knife)
• Cutting board + chef’s knife
• Tongs
• Small skillet to toast walnuts (optional)
• Measuring spoons (optional)
• Large salad bowl or platter
• Instant-read thermometer (optional)