Blackberry chicken salad

MAKES 20 SERVINGS

Blackberry vinegar:

1 quart best-quality white wine vinegar

25 fresh blackberries

Vinaigrette:

(All ingredients for vinaigrette should be at room temperature.)

1 tablespoon best quality Dijon mustard, spicy or mild

3 tablespoons orange or tangerine juice

1/2 cup blackberry vinegar

Salt and freshly ground white pepper to taste

1 clove garlic, peeled and crushed

3 shallots, peeled and finely minced

1/2 teaspoon sugar

1-1/2 cups olive oil, according to taste

Salad:

Freshly ground salt and pepper to taste

30 cups mixed baby greens

2 bunches fresh tarragon, rinsed and stemmed

20 grilled, sliced, boneless skinless chicken half breasts

8 mangos or papaya, peeled and diced

5 large, ripe Haas avocados, peeled and sliced

60 baby asparagus spears, blanched and sliced into 2-inch pieces

2 cups raw or roasted unsalted pecan halves (see Note)

1-1/2 pounds small seedless grapes

3 cups fresh blackberries

Pour vinegar and blackberries into a glass or stoneware jar and leave in a dark place for 8 days. Gently remove blackberries; strain vinegar into decorative glass jar for storing and serving. Set aside.

To make vinaigrette, whisk together all vinaigrette ingredients except oil. Gently whisk oil into mixture. (It tastes best if made 1 day in advance and left at room temperature.)

For salad, salt and pepper lettuce leaves; add tarragon. Toss with vinaigrette. Place heaping amount of greens on platters -- one for each table -- or on individual plates. Top with chicken breast, mangos, avocados, asparagus, pecans, grapes and blackberries. Place vinaigrette in bowls with ladles on each table so guests can help themselves.

Note: Make sure the pecans are very fresh.

Nutrition facts per serving: 710 calories, 36 g fat, 5 g saturated fat, 148 mg cholesterol, 37 g carbohydrates, 58 g protein, 244 mg sodium, 7 g fiber