Chef'S Salad

• 4 eggs, boiled and quartered
• 2 Tbsp. cider vinegar
• 1 tsp. Dijon mustard
• 3/4 tsp. fresh ground pepper
• 1/2 c. vegetable oil
• 3 Tbsp. heavy cream
• 1 medium head iceberg lettuce
• 12 radishes, sliced
• 1/4 lb. thickly sliced honey baked ham
• 1/4 lb. thickly sliced, cooked chicken or turkey
• 3/4 c. Swiss cheese, cut into matchsticks
• 4 medium tomatoes, cut into 6 wedges each

1. In small bowl, whisk together vinegar, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper.
2. Slowly whisk in oil, then stir in cream; set aside.
3. Line a salad bowl with several leaves of lettuce.
4. Tear remaining lettuce into bite-size pieces.
5. Toss with radishes and half of dressing.
6. Arrange ham, chicken or turkey and cheese on top of salad.
7. Place tomatoes and eggs around outer edge.
8. Season with remaining 1/4 teaspoon each salt and pepper. Spoon remaining dressing over salad.

eggs, cider vinegar, mustard, fresh ground pepper, vegetable oil, heavy cream, head iceberg lettuce, radishes, honey, turkey, swiss cheese, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=112241 (may not work)