Serves 4 as main course

Vinaigrette (makes about 1/3 cup):

2 tablespoons freshly squeezed lemon juice

1 teaspoon Dijon mustard

½ small garlic clove, mashed to a paste or minced

¼ cup extra virgin olive oil

1 tablespoon finely shredded Parmesan cheese

Salad:

4 skinless, boneless chicken breasts, grilled, cooled, and thinly sliced against the grain

½ cup pine nuts, toasted

¼ cup sliced black olives (canned)

3 tablespoons capers, drained and rinsed

1 bag (6 ounces) baby spinach

1 cup cooked orzo, drained, rinsed, and cooled to room temperature

1.       To make vinaigrette: In a small bowl whisk together lemon juice, mustard and garlic.  Slowly add oil in a steady stream, whisking to emulsify.  Stir in cheese.  Season to taste with kosher salt and freshly ground pepper.

2.       To make salad: In a large salad bowl, toss together sliced chicken, pine nuts, black olives, capers, baby spinach, and orzo.  Add vinaigrette to taste and gently toss to coat.  Serve immediately.