Step 1

For the salad: In a large metal mixing bowl, add the iceberg and cucumbers and season with salt. Add the herbs, feta, giardiniera, pickled onions, raisins, sunflower seeds, bacon, chicken, avocado, carrot ribbons and tomatoes. Season with salt and pepper. Toss to combine.

Step 2

For the dressing: In a small mixing bowl, whisk the vinegar, mustard and honey until emulsified. Whisk in the olive oil until emulsified. Season heavily with salt and pepper.

Step 3

Add the dressing to the salad and toss to coat. Serve immediately.

Step 4

Place the onion slices in a jar. In a medium bowl, whisk 1 cup water with the vinegar, cider, sugar and salt until dissolved. Add the peppercorns.

Step 5

Pour over the onion slices, screw on the top and refrigerate for a few hours before using. Keeps about 2 weeks.