Fall Arugula Salad with Grilled Chicken

Ingredients and method for marinating the chicken.
2 Chicken Cutlets
1 tsp of dijon mustard
1 garlic clove,sliced thin
Salt and pepper
3 Tbs Olive oil
The juice of 1 lemon
Wisk the ingredients together and pour over the chicken
cutlets and let stand for 30 minutes

Ingredients for salad
4 cups of washed arugula
1 cup of cubed gorgonzola cheese
½ of red  onion, sliced thin
4 fresh figs sliced in half
½ cup of dried cranberries
½ cup of glazed walnuts

Ingredients for dressing
1 tsp of dijon mustard
¼ cup of pomegranate juice
The juice of 1 orange
Olive oil
Salt and pepper

Method for composing salad
Take the chicken out of the marinade
and grill until cooked through. Set aside

Coat the figs with olive oil and salt and pepper and
roast at 375 degrees until the figs are carmelized
Approximately 15 to 20 minutes and set aside

Place the washed arugula in a bowl add the red onion,
Cranberries and walnuts.

Wisk the vinaigrette and lightly dress the salad.
Save a tablespoon of dressing to drizzle on the top
of the salad.
Slice the chicken into strips and place on top of the salad.
Garnish with the roasted figs and the extra dressing.