Whisk together the sugar, white wine vinegar, Dijon mustard and seasoning in a small mixing bowl until smooth. Whisk in the olive oil in a slow, steady stream until incorporated and you have a thickened dressing. Stir in the chopped parsley and reserve to one side.
Combine the all the ingredients for the salad in a large mixing bowl apart from the feta and tortilla chips. Toss well to combine as evenly as possible. Divide between 4 serving plates and drizzle the dressing on top.
Top with the feta and then the crushed tortilla chips. Serve immediately.
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