Chef Morissa’s Chicken & White Bean Salad

Vinaigrette:

•  1 medium clove garlic
• ¼ teaspoon salt
• 5 tablespoons extra-virgin olive oil
• 6 tablespoons fresh orange juice, plus more to taste
• ¼ cup white-wine vinegar or red-wine vinegar
• 1 tablespoon Dijon mustard

Salad:

• 1 15-ounce can cannellini or other white beans, rinsed and drained
• 2½ cups diced cooked chicken breast
• 2 cups diced zucchini and/or summer squash (about 2 small)
• 1½ cups diced celery
• ¼ cup finely diced ricotta salata, halloumi or feta cheese
• 1/3 cup chopped, well-drained, oil-packed sun-dried tomatoes (optional)
• 1 cup coarsely chopped fresh basil, plus whole basil leaves for garnish
• Salt & freshly ground pepper to taste (optional)
• 2 cups torn escarole or romaine lettuce
• 2 cups torn radicchio leaves