Turkey & Blue Cheese Salad with Tarragon-Mustard Vinaigrette

finecooking.com

Debbie

By Jennifer McLagan Fine Cooking Issue 60

I like this with Belgian endive, but romaine hearts work, too.

subheading: For the salad:

2 cups ½-inch diced cooked turkey (about 12 oz.)

1 cup thinly sliced celery hearts, including leaves

⅓ cup toasted sliced almonds

1 sweet apple (like Mutsu or Fuji), cored and cut into ½-inch dice

2 oz. creamy blue cheese (try Roquefort or Maytag Blue), crumbled (about ½ cup)

1 large Belgian endive, separated into spears

subheading: For the vinaigrette:

2 tsp. finely chopped fresh tarragon

2 tsp. grainy Dijon mustard

2 Tbs. tarragon vinegar

6 Tbs. olive oil

¼ tsp. kosher salt; more to taste

Freshly ground black pepper

Directions at finecooking.com

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