Because this recipe only serves four, you may want to double it. Another tip - this is good for a sit down meal, instead of a buffet. With a slightly artistic presentation of the salad on a plate, your guests will feel extra special.
1 c. pecans
1/2 c. plus 2 T olive oil (divided)
1/4 c. plus 2 T sherry vinegar
4 t. Dijon mustard
1/2 t. thyme (if you use fresh, increase to 1 t)
1/2 t. oregano (same as above)
freshly ground black pepper
1 prepared rotisserie chicken
9 c. spinach leaves - washed and dried
6 c. arugula
3 c. torn dandelion greens (or another bitter leaf of your choice)
1/2 c. thinly sliced red onion
1 c. brined olives (kalamata.... yum)
1/3 c. capers
1/2 lb. fresh goat cheese
Prepare the dressing while the pecans are toasting. In a medium bowl, whisk together 1/2 cup olive oil, sherry, mustard, and the herbs. Add 1/2 t. salt and grind some fresh black pepper to taste.
Take all your salad greens and place into a large serving bowl. Add red onion, capers and olives and toss with about 1/2 cup of your dressing. Add in chicken and more dressing and continue tossing.