Endive Salad with Beets, Chicken and Pistachios

Ingredients

Dressing:

5 tbsp rice vinegar

½ c. oil (canola or sunflower)

1 tbsp Dijon mustard

1 garlic clove, crushed

Salad:

1 grilled chicken breast, sliced

½ cup lemon juice

Salt and pepper to taste

1 red California endive

1 white California endive

1 cup spinach

1 cup arugula

2 beets, scrubbed, trimmed and cut into ¼-inch slices

½ cup pistachios

Instructions

Chicken:

1. Pre-heat an outdoor grill for medium-high heat.
2. Dip chicken in lemon juice, salt and pepper.
3. Cook on prepared grill 8 to 12 minutes per side.

Dressing: 

Combine all ingredients in bowl and whisk together until emulsified.

Salad:

1. Cut endive leaves crosswise in 1/2" pieces.
2. In a separate bowl dress and toss the endive, spinach and arugula.
3. Top the dressed greens and endive with chicken, beets and pistachios. Serves 2-3.

Wine suggestion: Pinot Gris