Recipe: Leslie Revsin's Salad with Dijon Vinaigrette (with chicken and raspberries)

LESLIE REVSIN'S VERY IMPRESSIVE SALAD

"A chef's secrets to make a three star salad at home!"

FOR THE VINAIGRETTE:
4 1/2 teaspoons Dijon mustard
3 tablespoons balsamic vinegar
6 tablespoons olive oil
Salt and freshly ground pepper to taste

FOR THE SALAD:
1 head Belgian endive, leaves separated, washed and dried
10 cups fancy mixed greens, washed and dried
4 radishes, sliced
1/2 medium red pepper, seeded and cut into matchsticks, about 1/4 x 2-inches

FOR TOPPING:
6 ounces fresh raspberries
2 cups diced warm roast chicken
6 tablespoons crumbled mild goat cheese (about 2 ounces)
4 thin slices red onion, separated into rings

TO PREPARE THE VINAIGRETTE:
Place mustard in a small mixing bowl and whisk in vinegar. Gradually whisk in olive oil. (The vinaigrette will thicken as the mustard absorbs the oil.) Season with salt and pepper and set aside.

Note: Dressing can be made in advance. Store, covered, in refrigerator. Remove from refrigerator several hours before serving, for easier pouring and tossing.

TO PREPARE THE SALAD:
Cut endive leaves diagonally in 1/2 inch slices. Add to large salad bowl with remaining ingredients. Drizzle vinaigrette over and toss to coat all the leaves.

TO SERVE:
Divide the greens-raspberry mixture among four chilled plates. Top with raspberries chicken, cheese and onion slices to serve.

VARIATIONS:
Replace chicken with Italian soppressata (salami) OR prosciutto.

Makes 4 main course servings
Source: Leslie Revsin, Driscoll's Berries