Aired July 21, 2013
Ripe pear, 2 pears cut in wedges
Hazelnuts toasted 1 cup
Chickpeas 2 small cans or 2 cups
Red onion slices 1 small onion sliced
Parmesan shavings 3/4 cup
Rotisserie chicken meat 3/4 cup
Crispy chicken skin from 1 bird
Salami, sliced 1/2 cup
Balsamic vinaigrette - to taste
Black pepper - a few twists from a mill
Tarragon or basil chopped - 2 tablespoon
For the skin, simply lay some roasted chicken skin on a cookie sheet and bake low ( 300 degree ) until crispy. Maybe 15 minutes or so.
In a large salad bowl, simply toss all the ingredients lightly with the vinaigrette and top with the Parmesan shavings & chicken skin !