Ingredients

• Dijon Vinaigrette
• 1 tablespoon Dijon mustard
• salt and freshly ground black pepper to taste
• 1 tablespoon minced shallot
• 1 garlic clove, crushed
• 1/2 cup white wine vinegar
• 1 cup olive oil


• Salad
• 8 handfuls mixed baby greens (see recipe description for ideas)
• 1 avocado, cut into bite-size pieces
• 1/2 cup halved grape or cherry tomatoes
• 1/2 cup bite-size pieces cooked chicken breast
• 1 to 1 1/2 cups croutons (homemade or prepackaged)
• freshly grated Parmesan cheese
• freshly ground black pepper

Directions

Dijon Vinaigrette

In a blender or food processor, blend the mustard, salt, pepper, shallots, garlic and vinegar until smooth (do not add the olive oil in this first step). Remove cap from the top of blender cover and gradually add olive oil through the hole until fully blended. (Note: If the dressing tends to splash out of top hole, simply stop blender and add some olive oil. Cover and briefly blend. Continue this process until all olive oil has been added and blended.)

Salad Rinse baby greens under cold running water and run through a salad spinner or dry between paper towels. To a large mixing bowl, combine all salad ingredients and briefly toss. Just before serving, toss salad with enough Dijon Vinaigrette to lightly coat all salad ingredients. Top with freshly grated Parmesan cheese and freshly ground pepper.