Raspberry Chicken Salad with Honeyed Walnuts and Gorgonzola

For the salad dressing

• 1 cup fresh raspberries
• 1 teaspoon Dijon mustard
• 1/4 cup raspberry vinegar
• 1/2 cup honey
• 1 cup vegetable oil
• 1/4 teaspoon salt

1. With an immersion blender or in a blender, puree the raspberries, mustard vinegar, honey and salt.
2. Slowly stream in the oil. This creates a thick emulsion. Refrigerate until ready to serve.

For the salad

• 1 cup whole walnuts
• 2 tablespoons honey
• 2 tablespoons granulated sugar
• 3 boneless, skinless chicken breast halves (about 1.5 pounds)
• 1 head Boston lettuce, leaves torn
• 1 head Romaine lettuce, leaves torn
• 1/4 cup very thinly sliced red onion
• 1 cup crumbled gorgonzola cheese
• 1 cup fresh raspberries
• Water to thin the dressing if desired

1. Toss the walnuts with the sugar and honey until well coated.
2. Place the coated walnuts on a parchment lined baking sheet and roast at 350F for 12 to 14 minutes, turning the walnuts about half way through the cooking time. Remove from the oven, separate if necessary and cool.
3. Marinate the chicken in about 1/4 cup of the dressing for about 45 minutes. On a grill or grill pan, grill the chicken until done. Cool and slice about 1/4 inch.
4. Toss the two lettuces and spread them on a large platter. Scatter the onion over. Arrange the chicken, walnuts, raspberries and cheese over all.
5. Thin the dressing with a little water if it seems too thick for your taste. Help your self to a serving and dress the salad to your taste.