Ingredients:

1 cups  Vinaigrette-Style Dressing 

1 1/2 oz minced anchovy fillets

5 oz artichoke hearts quartered

5 oz peas

3 1/2 oz carrot julienned

4 oz pitted greek olives

8 oz shredded chicken

3 1/2 oz Asiago cheese, grated

2 oz chopped parsley

1 lb baby mixed greens, washed and dried

Vinaigrette Dressing

2 cups Vegetable Stock

1 tbsp arrowroot

4 oz red wine vinegar

1 cup extra-virgin olive oil

2 tsp kosher salt

Directions:

Stir the anchovies into the vinaigrette in a bowl. Add the artichokes, peas, carrots, olives, cheese, and parsley. Toss to coat evenly.

For each portion: Place a bed of 1½ oz mixed greens in the center of a chilled plate.

Top with 1½ oz of the artichoke salad (use a slotted spoon to lift the salad so the dressing can drain away). Garnish with a sprinkling of parsley.

Vinaigrette:

Combine the arrowroot with enough cold stock to form a smooth paste.

Bring the remaining stock to a boil and stir in the arrowroot mixture. Return to a boil and stir constantly until the stock has thickened, about 2 minutes. Remove from the heat, stir in the vinegar, and cool completely. Gradually whisk in the oil. Add the salt and seasonings.