Makes 4 servings

Serve this salad as a special summer treat when fresh raspberries are at their best. For advance preparation, assemble the salads, cover, and refrigerate; drizzle with room temperature or chilled Raspberry-Walnut Vinaigrette just before serving.

For the chicken

1 tablespoon olive oil
16 ounces boneless, skinless chicken breasts
Dash of freshly ground pepper, or to taste

For the Raspberry-Walnut Vinaigrette

½ cup raspberry vinegar
¼ cup walnut oil
2 tablespoons fresh lemon juice
2 tablespoons minced fresh flat-leaf parsley
1 teaspoon Dijon mustard
1/8 teaspoon pepper, or to taste

To complete the recipe

8 cups mixed greens
2 scallions, chopped
12 leaves Belgian endive (1 head)
2 large oranges, peeled, seeded, each cut into 6 thin slices (see Tip)
1 cup fresh raspberries
Toasted coarsely chopped walnuts and dollops of chévre (goat cheese) for garnish

Prepare the grill.

Brush the chicken with oil and grill for about 5 minutes. Turn and grill for about 5 more minutes, or until the chicken is lightly browned and thoroughly cooked. Transfer the chicken to a plate, sprinkle with pepper and cover to keep warm.

Meanwhile, in a small saucepan, whisk together the vinaigrette ingredients. Taste and adjust the seasoning. Heat the dressing over medium heat until it is warm but not hot, taking care the vinegar does not evaporate. Remove the pan from the heat; cover and set aside. (Or transfer to a covered container and refrigerate.)

Toss together the mixed greens and scallions in a large bowl; stir the vinaigrette, add ¼ cup to the greens, and toss again.

To assemble the salads, place a bed of the dressed greens on 4 dinner plates. Diagonally slice the warm chicken into thin strips. Top the greens with a composed arrangement of chicken strips, orange slices, and raspberries. Drizzle with the remaining vinaigrette and garnish. Serve immediately.

Advance preparation

The vinaigrette will keep for 2 days in a tightly closed container in the refrigerator. The chicken may be grilled in advance and chilled or brought to room temperature. Assemble the salads and dress with room temperature vinaigrette just before serving.