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Recipe: Blueberry Spinach Salad with Pecans and Bleu Cheese and Blueberry Vinaigrette

Salads - Assorted
BLUEBERRY SPINACH SALAD WITH PECANS AND BLEU CHEESE

"This classy salad is adapted from the one at Houston's Post Oak Grill and its chef, Polo Becerra."

FOR THE BLUEBERRY VINAIGRETTE:
1 cup vegetable oil.
1 cup blueberries
1/3 cup raspberry vinegar
3 tablespoons sugar
1 minced shallot
2 teaspoons salt (or to taste)
FOR THE SALAD:
3 chicken breasts, grilled and sliced
8 cups baby spinach (a 5-ounce bag is about 5 cups)
12 radicchio leaves, for garnish
1/2 cup pecan pieces, toasted
1/2 cup (2 ounces) bleu cheese, crumbled
1 cup blueberries

TO PREPARE THE BLUEBERRY VINAIGRETTE:
Combine the ingredients for the vinaigrette in a blender and puree until smooth. Set aside.

TO PREPARE THE CHICKEN:
Saute or grill chicken 4 to 5 minutes on each side, until juices run clear and a meat thermometer registers 170 degrees F. Slice chicken across the grain; let cool.

TO PREPARE THE SALAD:
Divide the spinach among four plates. Garnish each plate with radicchio leaves. Top spinach with pecan pieces, bleu cheese, and chicken slices. Top with fresh blueberries and drizzle with Blueberry Vinaigrette when ready to serve.

Adapted from source: Jean Prescott, Biloxi Sun Herald
MsgID: 39233
Shared by: Betsy at Recipelink.com
Board: Collection: Salads at Recipelink.com
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