Jackson Square Salad
Serves 4
- 1/2 cup vegetable oil
- 1/4 cup chopped onion
- 1/4 cup white wine vinegar
- 1/4 cup honey
- 1 teaspoon Tabasco sauce
- 6 cups assorted greens
- 2 cups diced, cooked chicken
- 2/3 cup blue cheese, crumbled
- 2/3 cup pecans, coarsely chopped
- 1 avocado, peeled, pitted, diced
Combine greens and endive in large bowl. Toss with enough dressing to coat. Add remaining ingredients. Drizzle with more dressing; toss gently. Arrange on 4 serving plates and serve with warm, crusty rolls or sourdough bread.
Accompany with Cooper-Garrod Chardonnay