Goldy’s Chef Salad
Vinaigrette:
1 tablespoon Dijon mustard
1 teaspoon granulated sugar
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ cup freshly squeezed lemon juice
½ cup best-quality olive oil
Chicken (optional):
2½ pounds chicken breast, trimmed of fat, pounded to an even ½-inch thickness, and cut into 8 even pieces
Salad:
⅔ cup dates, chopped
2 avocados
5 ounces organic field greens, washed and dried
2 large tomatoes, cored and thinly sliced
2 large eggs, hard-cooked and thinly sliced
½ cup sliced celery
½ cup pecans, chopped
4 ounces chèvre with garlic and herbs, sliced into 8 pieces
Croutons, preferably homemade
For the vinaigrette:
Using a whisk, mix together the mustard, sugar, salt, pepper, and lemon juice. Whisking constantly, slowly mix in
