Ingredients

• 1/4 cup finely sliced shallot rings
• 2 tablespoons white wine vinegar
• 2 tablespoons heavy cream
• 2 teaspoons Dijon mustard
• 1/4 cup plus 2 tablespoons olive oil
• 1 head Bibb lettuce, leaves separated, washed and spun dry
• 3 cups baby red leaf or oak leaf lettuces, washed and spun dry
• 2 Roma plum tomatoes, peeled, seeded, and finely diced
• 1 Belgian endive, cut into chiffonade
• 1/3 pound Gruyere cheese, cut into thin strips
• 1/3 pound cooked ham, cut into thin strips (about 3/4 cup)
• 1/4 pound smoked chicken breast or turkey breast, cut into thin strips
• 2 large eggs, hard boiled, peeled and cut crosswise into thin slices
• Chopped chives, for garnish, optional
• Chopped parsley leaves, for garnish, optional

Directions