1 1/2 fl. oz. Balsamic Vinegar
1/2 oz Honey
1 Red Onion
1 Anjou Red Pear
2 Boneless Skinless Chicken Breasts
1 oz. Walnut Halves
4 oz. Baby Spinach
1 oz. Goat Cheese
Salt & Pepper
Preheat grill pan over med high heat. Whisk together balsamic vinegar and honey in a large mixing bowl. Peel onion and slice into 1/4 " rounds. Quarter pear, core and cut into 1/4" slices. Rinse chicken breasts, pat dry, and season with a pinch of salt and pepper.
Roast the onions by placing them onto a prepared baking sheet and drizzle with 1 tbsp balsamic-honey mixture (reserve remaining for vinaigrette).
Spread into a single layer and roast until onions are softened, 15-18 minutes. While onions roast, cook chicken.
Drizzle chicken with 1 tsp. olive oil and place on grill, grill pan. Grill until chicken reaches internal temp of 165 degrees, 5 - 6 per side. Remove chicken from grill and let rest 5 minutes.
Making the vinaigrette and Toast Walnuts
Whisk 2 tbsp olive oil into reserved balsamic honey mixture and season to taste with salt and pepper. Heat a small pan over medium heat. Add walnuts and cook, stirring constantly, until toasted and aromatic, 4 - 5 minutes. Remove from pan and set aside.
Toss the salad
Add Spinach to bowl with balsamic vinaigrette. Toss to combine and season to taste with salt and pepper.
Plate and dish.
Slice chicken into 1/2" pieces. Place a serving of salad on a plate and top with separated rings of roasted onion, pear, and sliced chicken. Garnish with goat cheese crumbles, and toasted walnuts.