Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***MUSTARD VINAIGRETTE***
  1         tablespoon  dijon mustard
  3        tablespoons  sherry wine vinegar
     1/2           cup  extra-virgin olive oil
     1/2           cup  almond or safflower oil
                        salt
                        freshly ground white pepper
                        ***SALAD***
  1         tablespoon  olive oil
     1/2           cup  diced fresh artichoke bottoms
                        salt
                        freshy ground white pepper
     1/2           cup  diced carrots
     1/2           cup  diced green beans
     1/2           cup  diced red onion
     1/2           cup  fresh corn kernels
     1/2           cup  diced celery
     1/2           cup  diced ripe avocado
     1/4           cup  peeled -- seeded, and chopped
                        -- tomato
  4          teaspoons  grated parmesan cheese
  1                cup  mixed greens -- * of your choice
                        ***EQUIPMENT***
  1              small  and large bowls
                        whisk
  1              small  skillet
                        fine mesh basket
  1             medium  saucepan

Preparation:

* mixed greens, of your choice (cutly endive, chicory, baby lettuce), cut or torn into bite-size pieces 1. Prepare the vinaigrette: In a small bow, combine the mustard and vinegar. Slowly whisk in the oils. Season to taste with salt and pepper and set aside. Whisk again when ready to serve. 2. Prepare the salad: In a small skillet, heat the olive oil. Season the diced artichokes lightly with salt and pepper and saute until al dente, about 3 minutes. Transfer to a large bowl and let cool. 3. Blanch the carrots and beans by placing each into a fine mesh basket. Set the basket into a pot of boiling salted water and cook until a dente, 2 to 3 minutes. Plunge into cold water to stop the cooking process. Drain, cool, and add to the artichokes. Add the onion, raicchio, corn, and celery. 4. When ready to serve, dice the avocado and the tomato and add to the other vegetables. Reserving a little vinaigrette, toss the vegetables with the vinaigrette, sprinkle with the grated cheese, and toss again. Correct seasoning to taste. 5. Toss the greens with the reserved vinaigrette and season with salt and pepper to taste. Presentation: Divide the salad greens among four salad plates. Mound the chopped salad on the greens and serve immediately. To prepare ahead Through step 3, refrigerating until needed.

Nutritional Information:

317 Calories (kcal); 31g Total Fat; (85% calories from fat); 2g Protein; 9g Carbohydrate; 1mg Cholesterol; 101mg Sodium