Blueberry Spinach Salad With Chicken, Pecans And Bleu Cheese - cooking recipe

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
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

Preparation

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.