Mustard Vinaigrette for a Classic Chef's Salad
If there's one thing we can count on during the holidays, it's leftovers. And if there's one thing leftovers are really good at doing (besides getting forgotten in the fridge), it's turning a meh salad into a magnificent meal. A chef's salad - with its brilliant balance of crisp, protein-packed, and satisfying - is our favorite way to use leftover ham, turkey, and chicken. Simultaneously! Whatever combination of ingredients you choose, this simple mustard vinaigrette will really compliment the rich flavors.
Build your salad starting with the chopped romaine (or other greens of your choice), and add as many of the other of the ingredients as you want. If you're into building mason-jar salads, this one's fantastic to make the night before and grab on your way out the door!
cheese (cheddar and/or Swiss)
1/2 cup extra virgin olive oil (we used TRE Olive)
2 Tbsp. Original Fire Cider
1 Tbsp. Dijon mustard
1. Combine olive oil, Fire Cider, and mustard in a small bowl and whip with a fork (and keep going!) until emulsified and creamy. Drizzle the tangy flavor over your salad, and enjoy!