Blueberry Spinach Salad With Chicken, Pecans And Bleu Cheese

• 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
• for the blueberry vinaigrette
• 1 shallot, minced
• 1 cup blueberries
• 3 tablespoons sugar
• 2 teaspoons salt
• 1/3 cup raspberry vinegar
• 1 cup vegetable oil

1. Divide spinach among 4 plates. Garnish each plate with radicchio leaves.
2. Top spinach with pecans, blueberries, bleu cheese and chicken slices.
3. Prepare vinaigrette:
4. Whisk together shallot, bleuberries, sugar, salt, raspberry vinegar and vegetable oil.
5. Drizzle over salad.
6. There will be some dressing leftover. Store in the refrigerator and use within a few days.

spinach, radicchio, pecan, blueberries, blue cheese, chicken, vinaigrette, shallot, blueberries, sugar, salt, raspberry vinegar, vegetable oil

Taken from www.food.com/recipe/blueberry-spinach-salad-with-chicken-pecans-and-bleu-cheese-175911 (may not work)