Smoked Chicken Salad with Blueberry Dressing

Smoked chickens can be purchased at gourmet markets or prepared
according to the adjacent recipe.

BLUEBERRY DRESSING:
1 tablespoon Dijon-style mustard
3 tablespoons blueberry-flavored wine vinegar
1 teaspoon sugar
Salt
Freshly ground black pepper
1/3 cup virgin olive oil

About 4 cups small leaves of mixed young lettuces,
    spinach, and other garden greens, or a combination
    of spinach leaves and watercress sprigs
1/2 cup pecans
1 apple, cored and thinly sliced (optional)
1/2 red onion, thinly sliced and separated into rings
4 slices bacon
2 cups shredded smoked chicken
Fresh blueberries

Preheat the oven to 350 F.

To make the salad dressing, combine the mustard, vinegar, sugar,
and salt and pepper to taste in a small bowl; whisk in olive oil until
well blended. Reserve.

Trim the spinach and watercress. Wash leaves, dry, wrap in a
cloth towel, and chill.

Place pecans in a small ovenproof pan and toast in the oven, stirring
frequently, until lightly browned, about 15 minutes. Pour onto a
plate to cool, then chop and reserve.

Arrange chilled greens on 4 individual plates. Top with apple slices,
onion rings, and the chopped pecans.
Cook the bacon in a skillet over medium heat until crisp, about 5
to 8 minutes. Remove with a slotted spoon, reserving bacon
drippings in the pan. Drain bacon on paper toweling, then crumble
and set aside.

Heat bacon drippings over medium heat, add shredded chicken,
and heat through. Remove chicken with a slotted spoon and arrange
on top of salad greens. Add reserved salad dressing to pan
drippings, beat to combine flavors, then drizzle over salads. Serve
immediately.


Serves 4 as salad; 2 as main course.