Poached Chicken, Pear, and Walnuts with Escarole

1 carrot, cut into thirds

1 stalk celery, cut into thirds

1 clove garlic

Coarse salt and freshly ground pepper

2- 8 oz. boneless, skinless chicken breast halves

2 tbsp. red wine vinegar

¼ cup extra virgin olive oil

4 large escarole leaves, torn

1 Bosc pear, sliced

1 shallot, thinly sliced

½ cup toasted walnuts, coarsely chopped

3 tbsp. shaved Pecorino Romano cheese

In a large pot, add carrot, celery, and garlic and cover with water by two inches.

Bring to a boil.

Season with salt.

Reduce to a simmer and add chicken, flipping halfway, until cooked through, 15-18 minutes.

Remove and let cool. Slice.

Whisk vinegar and oil; season with salt and pepper.

Drizzle half vinaigrette over chicken slices.

Divide escarole, pear, shallot, and walnuts among plates.

Top with chicken and Pecorino.

Season with salt and pepper. Drizzle with remaining vinaigrette.