Grilled Chicken, Asparagus, Blueberry & Salted Ricotta Salad

Ingredients
2 skinless chicken breasts
olive oil
sea salt and freshly ground black pepper
2 bunches baby asparagus, woody ends trimmed
2 large handfuls rocket leaves
2 x 125 g punnets fresh blueberries
125 g thinly sliced salted ricotta
1 cup (150 g) hazelnuts, lightly roasted, coarsely chopped

Dressing
2 tablespoons white wine vinegar
1 tablespoon maple syrup
1 teaspoon Dijon mustard
1/4 cup (60 ml) olive oil
sea salt and freshly ground black pepper
3 whole cloves

Method
1. Slice the chicken into thin strips. Drizzle with oil and season with salt and pepper.
2. Preheat a frying pan over medium heat and cook for strips for 2 minutes on each side, or until golden brown and cooked through. Transfer onto a plate and set aside.
3. Cut the asparagus in half and cook in a saucepan of boiling water for 30 seconds, or until just tender. Drain and plunge into a bowl of iced water to refresh. Drain.
4. To make the dressing, combine the vinegar, maple syrup and mustard in a small bowl. Gradually whisk in the oil and season with salt and pepper.
5. Combine the chicken, asparagus, rocket, blueberries, ricotta and hazelnuts in a large bowl. Add the dressing, toss to coat & serve with fresh crusty bread.