For the Chicken Marinade and Grilled Chicken

• 2 boneless, skinless chicken breasts (pounded thin)
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 tsp fresh rosemary (finely chopped)
• 1 clove fresh garlic (minced)
• Salt and pepper (to taste)

For the Dressing

• 1/4 cup plain Greek yogurt
• 3 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tbsp olive oil
• 2 tbsp pure maple syrup
• 1/2 shallot (grated or finely minced)
• Salt and pepper (to taste)

For the Salad

• 1 head radicchio (leaves separated and cut into bite-size pieces)
• 2 heads endive (cut into bite size pieces)
• 1 pomegranate (seeded)
• 1 Honeycrisp apple (cored and sliced thin)
• 2 tbsp Italian parsley (finely chopped)
• 1/4 cup walnut halves or pieces (toasted)
• Shaved Parmesan cheese (for garnish)
• Salt and pepper (to taste)