Ingredients: 1\2 breast of roasted or boiled chicken 200 4 leaves radicchio 4 leaves curly lettuce 1 small bunch of rucola 4 tablesp. wxtravirgin olive oil 4 tablesp. balsamic vinegar 4 teaspoons truffle pate` 16 white grapes Directions:1. Cut the various salad vegetables in a julienne, place in the center of the plate. 2. Cut the breast of chicken into sticks, place over the salad. 3. Split the grapes, removing seeds, distribute over the salad. 4. Mix the balsamic vinegar fist with salt to taste, then add the extravirgin olive oil, mix well with a fork or whisk to emulsify, fold in the truffle pate` or truffle oil and pour over the salads. |