Ingredients:
8 cups baby spinach
12 leaves radicchio, for garnish
1/2 cup pecan pieces, toasted
1 cup blueberries
1/2 cup blue cheese, crumbled
3 chicken breast halves, cooked and sliced across the grain
1 shallots, minced
1 cup blueberries
3 tablespoons sugar
2 teaspoons salt
1/3 cup raspberry vinegar
1 cup vegetable oil
Directions:
Divide spinach among 4 plates. Garnish each plate with radicchio leaves.
Top spinach with pecans, blueberries, bleu cheese and chicken slices.
Prepare vinaigrette:.
Whisk together shallot, bleuberries, sugar, salt, raspberry vinegar and vegetable oil.
Drizzle over salad.
There will be some dressing leftover. Store in the refrigerator and use within a few days.
Servings: 4
Time preparation: 15 min.
Time total: 15 min.