In a small mixing bowl, combine shallot, mustard, sugar, vinegar and orange juice. Gradually add the oil in a thin stream, whisking continuously. Season with salt and pepper and set aside.

In a large mixing bowl, combine all the chopped salad ingredients. Add the dressing and toss to coat all ingredients well. Serve on chilled plates.



  • 1/2 small shallot, peeled and minced
  • 1/2 Tablespoon Dijon mustard
  • 1/2 Teaspoon granulated sugar
  • 3 Tablespoons red wine vinegar
  • Juice of 1 orange
  • 3 Tablespoons extra virgin olive oil
  • 1/4 Teaspoon kosher salt
  • 1/2 Teaspoon freshly ground black pepper



  • 6 Cups romaine lettuce leaves, cut in 1/2-inch strips
  • 11/2 Cups diced cooked BBQ chicken
  • 1 small bunch scallions, chopped
  • 6 Slices smoked bacon, cooked crisp and chopped
  • 1/2 Cup Roma tomatoes, diced 1/4-inch
  • 6 Tablespoons California natural raisins, plumped
  • 6 Tablespoons California golden raisins, plumped
  • 3/4 Cup Monterey pepper jack cheese, diced
  • 1/2 Cup roughly chopped fresh basil, loosely packed
  • 1/2 Cup San Francisco-style sour dough croutons
  • 1/4 Cup toasted peanuts, finely chopped

Nutrition Facts Per Serving

Calories 510 (Calories from Fat 57%); Total Fat 32 ( Saturated Fat 11; Trans Fat 0; ); Cholesterol 80; Sodium 620; Potassium 676; Total Carbohydrate 27; Dietary Fiber 3; Sugars 16; Protein 29; Calcium 263; Iron 3;

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5. A ΒΌ cup serving of raisins provides 6% of the daily value for potassium.