Poached Chicken, Pear, And Walnut Salad

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1 carrot, cut into thirds

1 stalk celery, cut into thirds

1 clove garlic

Coarse salt and freshly ground pepper

2 8-oz boneless, skinless chicken breast halves

2 tablespoons red wine vinegar

1/4 cup extra-virgin olive oil

4 large escarole leaves, torn

1 Bosc pear, sliced

1 shallot, thinly sliced

1/2 cup toasted walnuts, coarsely chopped

3 tablespoons (1/2 oz) shaved Pecorino Romano

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