Ingredients

Instructions

  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.