Chicken and Radicchio Salad with Pickled Raisins and Walnuts

Ingredients

• For the salad:
• 2 chicken breasts, preferably bone-in with skin
• 1/2 cup extra-virgin olive oil, divided
• 1 pinch sea salt and freshly ground black pepper, to taste
• 2 cups walnuts
• 1 tablespoon walnut oil
• 1/2 lemon, preferably Meyer
• 2 medium shallots, finely diced
• 2 small heads radicchio, Chioggia, or Treviso, thinly sliced
• 1/2 cup pickled raisins (see recipe below)
• 1 handful parsley, torn
• 1 handful cilantro, torn
• 1 handful mint, torn
• For the pickled raisins:
• 1 1/2 cups golden raisins
• 3/4 cup water
• 1/4 cup champagne vinegar
• 6 tablespoons honey
• 1 fresh bay leaf
• 3 juniper berries
• 1 1/2 teaspoons sea salt

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