- Preheat oven to 400℉. Cut off top ⅓ of garlic to expose the cloves. Place on a doubled piece of foil and drizzle with ¼ cup oil. Wrap tightly in the foil, place on a sheet pan or in a baking dish and roast until very tender, 60-80 minutes.
- To make the vinaigrette, add 4 of the roasted garlic cloves to the canister of an immersion blender along with remaining ½ cup oil, vinegar, lemon juice, monk fruit, mustard, salt, and pepper. Blend with immersion blender until smooth and combined. Set aside.
- Remove breasts from chicken, discard skin, and shred chicken. Reserve chicken thighs for another use.
- In a large salad bowl toss together arugula, frisee, and radicchio. Toss with dressing to taste. Add chicken and blackberries and toss again. Top salad with avocado and pecans and serve immediately.