Roast Chicken and Blackberry Salad With Champagne Vinaigrette

DIRECTIONS

1. 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. 
2. 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.
3. Remove breasts from chicken, discard skin, and shred chicken. Reserve chicken thighs for another use.
4. 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.