Instructions: For the Dressing: Whisk together the vinegar, mustard and sugar in a small bowl. Slowly whisk in the oil until emulsified. Stir in the shallot and salt and pepper to taste. Set aside.

For the Salad: Steam the artichokes over simmering water until tender but still firm, 10 to 15 minutes. Drain and toss with the oil and salt and pepper to taste. Set aside.

Heat a grill or stove-top grill pan over high heat. Grill the artichokes, turning once or twice, until they are lightly charred, about 5 minutes.

Steam the green beans over simmering water just until bright green and crunchy, 3 minutes. Drain, refresh in ice water, then drain again and set aside.

Toast the almonds in a small skillet over medium heat, stirring frequently, until golden, about 5 minutes. Toss the artichokes, green beans, almonds, chicken and mixed greens together in a large bowl with the dressing.

This recipe yields 4 to 6 servings.

Make-Ahead

Note: You can cook the artichokes and beans a day ahead, then let them come to room temperature before adding to the salad.

Comments: Choose the smallest baby artichokes you can find. Trim only the tough outer dark green leaves. If you can, use haricot verts (French string beans) or Mexican young green beans. If not, cut regular green beans in half and steam them a minute or two longer.

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