A chef's secrets to make a three-star salad at home!

• 1-1/2 Tbs. Dijon mustard
• 3 Tbs. balsamic vinegar
• 1/4 cup plus 2 Tbs. olive oil
• salt and freshly ground black pepper, to taste
• 1 Belgian endive, leaves separated, washed and dried
• 2-1/3 cups fancy mixed salad greens, washed and dried
• 4 radishes, sliced
• 1/2 medium red pepper, seeded and cut into matchsticks, about 1/4 inch by 2 inch
• 6 ounces Driscoll's raspberries
• 2 cups diced warm roast chicken, or Italian soppresata (salami) or prosciutto
• 1/4 cup plus 2 Tbs. crumbled mild goat cheese
• 4 slices red onion, separated into rings

To prepare vinaigrette: Place mustard in a small mixing bowl and whisk in vinegar. Gradually whisk in olive oil. (The vinaigrette will thicken as the mustard absorbs the oil.) Season with salt and pepper and set aside.

Note: Dressing can be made in advance. Store, covered, in refrigerator. Remove from refrigerator several hours before serving, for easier pouring and tossing.

To prepare salad: Cut endive leaves diagonally in 1/2 inch slices. Add to large salad bowl with remaining ingredients. Drizzle vinaigrette over and toss to coat all the leaves.

To prepare topping: Divide the greens-raspberry mixture among chilled plates. Top with raspberries, chicken, cheese and onion slices to serve.

Per serving: calories 440, fat 34.8g, 70% calories from fat, cholesterol 78mg, protein 21.3g, carbohydrates 11.9g, fiber 4.7g, sugar 8.6g, sodium 294mg, diet points 11.3.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.6, Fruit: 0.3, Bread: 0.0, Lean meat: 2.8, Fat: 5.2, Sugar: 0.0, Very lean meat protein: 0.0

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