Chicken, Endive & Blueberry Salad with Toasted Pecans

This dressing is great for any salad.

Ingredients
4 cups sliced Belgian endive (about 2 large heads)
1 cup gourmet salad greens
1 1/2 cups chopped roasted skinless, boneless chicken breasts
1 cup fresh blueberries
2 1/2 tablespoons apple cider vinegar
2 1/2 tablespoons honey
3/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup (2 ounces) crumbled goat cheese
2 tablespoons chopped pecans, toasted

Preparation
Combine first four ingredients in large bowl. Combine vinegar, honey, salt, and pepper; stir with whisk. Add dressing to endive mixture; toss gently. Sprinkle with cheese and pecans.

Yield
4 servings (serving size: about 1 1/2 cups)

Allison Fishman , Cooking Light, AUGUST 2003