Salad of the moment

Salad_1This is our salad of the moment.  I made this up for the first time this past Fall.  I thought all the flavors and textures would go together.  Jessica and Emily love this salad.  I believe I have passed it on but never blogged about it.  It is simple and easy.  Great for lunch or a light dinner.  Also, I have made it for 2 and I have made it for 12.  I am only going to give the ingredients, not the amounts because it is all relative to the amount of people you are having. 

Mesculin Salad ( or Arugula or a mixture )
Shaved Manchego Cheese
Grapes sliced in half (green or red which ever is tasting better at the market that day)
Dried Cranberries
Sliced Almonds
Sliced Grilled Chicken Breasts ( I do not always use the chicken if I am serving the salad on the side )

Dressing:
1 T. Dijon mustard
3 T. white balsamic vinegar ( the white is what is needed here, it makes the dressing a tad sweeter )
9 T. olive oil ( or half of the 9 T. olive oil the other half vegetable oil)

The dressing can be doubled too but the measurements make a classic French Vinaigrette.  Mix the mustard and vinegar together with a whisk until completely incorporated.  Slowly whisk in the oil and stop at different stages to make sure the oil is completely whisked in.  The dressing should get a bit thick.

I put the salad greens on the bottom and then put each of the ingredients around and on top of the greens before mixing.  Looks pretty and then you can tell how much you have of each ingredient.  Pour the dressing over the salad just before serving and toss.  Really delicious.