For the caramelised nuts, line a baking tray with baking paper. Melt the butter in a pan. Sprinkle in the sugar. Stir occasionally and wait until the sugar has melted and the caramel has turned a nice golden brown colour. Remove the pan from the heat, sprinkle in the walnuts and toss them evenly in the caramel. Empty the nuts onto the prepared baking paper and separate them with a fork. Leave to dry. For the dressing, place all ingredients in a tall bowl. Blend with a hand blender until smooth and season with salt and pepper, if necessary.
Fry the Brussels sprouts in a little oil with a pinch of salt over medium heat until they are nicely browned. Set aside.
Flatten the chicken breast fillet slightly. Season with salt on both sides. Fry in a pan over a high heat until cooked through and golden brown on both sides.
Core the pear and cut it into thin slices.
Mix the salad with the dressing and arrange on two plates. Top with the pear slices, cocktail tomatoes, Brussels sprouts and caramelised walnuts.
Cut the fried chicken breast fillet into strips and place on top of the salad.
Garnish with fresh sprouts and serve immediately.
