Warm Winter salad

All I have to say about tonight's dinner is that it was yummmyyyy! Make it.
Warm Winter salad (adapted Eating well)

• 2 tablespoons extra-virgin olive oil
• 2 apples, sliced
• 2 small shallots, minced
• 6 tablespoons red wine vinegar
• 4 teaspoons Dijon mustard
• 3 cups shredded cooked chicken
• 1 large head radicchio, thinly sliced
• 1 large fennel bulb, cored and thinly sliced
• 2 large carrots, cut into matchsticks
• 2 tablespoons chopped walnuts, toasted
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 12 large butterhead or Boston lettuce leaves
• 1/2 cup feta

1.  Heat oil in a Dutch oven over medium heat. Add pears and cook, stirring occasionally, until they start to brown, about 2 minutes. Transfer to a bowl with a slotted spoon.
2. Whisk shallots, vinegar and mustard in a small bowl; add to the pan and cook, stirring constantly, for 30 seconds. Add turkey (or chicken), radicchio, fennel, carrots and walnuts. Cook, stirring occasionally, until just wilted, about 3 minutes. Return the pears to the pan and season with salt and pepper.
3. Divide lettuce leaves among 4 plates. Top with the warm salad and sprinkle with cheese.Serves 2 

Per serving: 384 calories; 15 g fat ( 4 g sat , 6 g mono ); 83 mg cholesterol; 32 g carbohydrates; 33 g protein; 9 g fiber; 548 mg sodium; 1284 mg potassium.

I put the chicken salad over top some mixed greens and added a little feta