Arugula and Blueberry Salad with Orange Vanilla Vinaigrette, Candied Pecans, Shaved Parmesan

Ingredients	Amount
Arugula, stemmed	3 cups
Fennel, shaved	1 cup
Belgian endive, julienne	1 ea.
Orange, cut into segments	2 ea.
Blueberries	1 cup
Candied Spiced Pecans (recipe here), chopped	½ cup
Parmesan, shaved	2 oz.
Orange-Vanilla Vinaigrette (recipe here)	2 oz.

Method

1. Combine the arugula, shaved fennel, endive, and half the orange segments in a large mixing bowl; toss to incorporate.

2. Add the blueberries, pecans, and shaved Parmesan, and gently mix to combine.

3. Dress with about 2 ounces of vinaigrette and plate on chilled salad plates.

4. Garnish the outside of the plate with some of the dressing, and top with the blueberries and reserved orange segments.

Yield: 8 small salads