Little Gems with Roast Chicken, Feta, and Preserved Lemon Vinaigrette

Serves 4

• 3–4 little gems, leaves removed, washed, and, if necessary, torn into bite-size pieces

• 2 cups shredded roast chicken

• 3 scallions, ends trimmed, thinly sliced into rounds

• 3/4 cup pitted Castelvetrano olives, cut into quarters

• 6–8 pepperoncini peppers, stems removed, thinly sliced

• 2/3 cup toasted sliced almonds

• 5–7 ounces feta, crumbled

• Sea salt

• Black pepper

Preserved Lemon Vinaigrette

• 2 tablespoons of the lemon rind of a preserved lemon

• 4 tablespoons aged white balsamic vinegar

• 6 tablespoons extra virgin olive oil

• 1 1/2 tablespoons dijon mustard

• Juice from a small lemon

• Sea salt

• Black pepper

Instructions

First, make your dressing. In a small bowl, whisk together the preserved lemon, white balsamic, extra virgin olive oil, dijon mustard, and the lemon juice. Season with sea salt and pepper to taste. If you need to thin it out at all, add more olive oil or a little more lemon juice.

In a large bowl, place your little gems, shredded chicken, scallions, olives, pepperoncini, toasted almonds, and feta. Season with a sprinkle of sea salt and black pepper. 

Start drizzling the dressing over the salad, tossing to coat. Keep adding dressing until it is to your liking and serve.