The Wheeling Gourmet by Nicolas Steenhout

Mise En Place

1. Whisk the vinegar, mustard and egg yolk together.
2. Slowly add the oil, a drop at a time, whisking energetically. This will emulsify the vinaigrette and it should thicken slightly.
3. Trim the green beans and cook them in boiling water until they are just a bit crunchy when you bite into them.
4. Peel the avocado, cut it in half, remove the pit, and slice each half thinly.
5. Peel the pear, cut it in half, remove the core, and slice each half thinly.
6. Slice the tomato in thin slices.
7. Remove the skin from the smoked chicken, and slice it thinly.

Finition

1. Plate all the ingredients.
2. Pour vinaigrette over the salad.
3. Enjoy!