Recipe: Chicken, Strawberry and Fennel Salad with Walnut-Balsamic Vinaigrette (blender)

CHICKEN, STRAWBERRY AND FENNEL SALAD
WITH WALNUT-BALSAMIC VINAIGRETTE

FOR THE WALNUT-BALSAMIC VINAIGRETTE:
1/3 cup olive oil
1/3 cup walnut oil
2 1/2 tablespoons balsamic vinegar
1 tablespoon roasted garlic puree
1/8 teaspoon salt
1/8 teaspoon pepper
FOR THE SALAD:
1 pound grilled chicken breast strips
3 cups fresh California strawberries, stemmed and sliced
3 cups thoroughly cleaned, thinly sliced fennel bulb
3 cups shredded radicchio
3/4 cup basil leaves
1 1/2 cups toasted walnut halves

TO MAKE THE VINAIGRETTE:
In blender or food processor, puree oils, vinegar, garlic puree, salt and pepper until emulsified.

TO MAKE THE SALAD:
In large bowl, toss chicken, strawberries, fennel, radicchio, basil and walnuts with vinaigrette.

TO SERVE:
Mound equal amounts of salad on 6 plates.

Makes 6 servings
Adapted from source: California Strawberry Commission