Prep time: 15 minutes

Makes 6 servings

Vinaigrette:

¹/4 cup olive oil

4 teaspoons balsamic vinegar

2 teaspoons chopped shallot

¹/8 teaspoon salt

Pinch black pepper

Salad:

4 cups (4 small heads) Belgian endive leaves

4 cups watercress leaves

2 cups shredded poached or roasted chicken breast

1 cup pitted California Dried Plums

¹/2 cup (4 ounces) crumbled blue cheese

To make vinaigrette, in bowl, whisk together oil, vinegar, shallot, salt and pepper. To make salad, in large bowl, toss endive and water­cress with 1/4 cup vinaigrette. Mound in salad bowl or on 6 salad plates. In same bowl, toss chicken and dried plums with 2 tablespoons vinaigrette. Arrange on top of endive mixture. Sprinkle with cheese.

Nutrients per serving: 280 calories; 14g fat; 244mg sodium; 21g carbohydrate; 17g protein; 43mg choles­terol; 3g fiber