125 g dried apricots cut into small cubes, combine in a bowl with 1/4 fresh pineapple core and skin removed, cut into small cubes, and 1/2 Papaya fruit as well as 15 Capers in Wine Vinegar Season with salt and pepper, freshly ground, and 2 tbsp. mustard.
Add to the fruits 3 tbsp. liquid from the capers, 100 ml Fig Vinegar and 80 ml water and marinate for 24 hours.
Blend 125 ml sour cream with 1 tbsp. satay sauce, 1 tbsp. soy sauce and 2 tbsp. Apricot Seed Oil adding it to the fruit. Mix well and place on a bed of 2 radicchio salad washed and cut into strips, arranged on 4 plates.
4 chicken breasts season with salt and black pepper freshly ground, and fry on both sides in
125 ml Apricot Seed Oil until golden brown and the juices run clear. Cut the chicken breasts in stripes and place them on the salad while still warm.
serves 4
