Source: Chef Tony Baker, Montrio Bistro, Monterey, CA

Ingredients

SALAD
1 cup olive vinaigrette (see recipe below)
1 bag Baby Spinach (approx 10oz)
8 ounce feta cheese, crumbled
6-10 baby artichokes, cooked and quartered.
(See video: How to Prepare & Cook Baby Artichokes for a variety of cooking methods)
8 bread sticks

OLIVE VINAIGRETTE
1 cup pitted nicoise olives (small black olives)
1 cup extra virgin olive oil
1/2 cup lemon juice
5 basil leaves
1 shallot, chopped
1 anchovy
ground black pepper

Directions

Olive Vinaigrette
Using a blender on low speed, combine all ingredients. Do not over mix.

Serve immediately or use within 3 days.

Salad
Toss 3/4 vinaigrette in with the baby spinach; combine the rest of the vinaigrette with the Baby Artichokes, finish with cheese and ground black pepper. Serve with bread sticks or croutons. Enjoy!