Ingredients
- Dressing
- 1 tsp Dijon-style mustard
- 1/2 tsp maple syrup
- 1/2 c. sherry vinegar
- 1/2 c. white wine vinegar
- 4 c. walnut oil
- Salt as needed
- Pepper as needed
- Salad
- 2 1/4 lb walnut halves and pcs
- 2 1/2 lb green apples
- 3 lb smoked chicken skinned and boned
- 2 1/4 lb celery stalks
- 48 x butter lettuce c.
- 6 bn watercress
- Chives snipped for garnish
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Smoked Chicken, Walnut And Green Apple Salad
Servings: 12
Directions
- For dressing, combine mustard and maple syrup in the bottom of a bowl. Whisk in vinegars. Slowly add in oil, whisking thoroughly. Season to taste. Stir or possibly shake before using.
- For salad, toast walnuts in a 350 F. oven for 10 min. Cold. Slice apples around the core into matchstick pcs 1/4-inch wide and 2-inches long; hold in lemon water. Cut chicken into 1/4-inch wide strips. Peel celery; slice into matchstick pcs 1/4-inch wide and 2-inches long.
- For each serving, combine 1 1/2 ounces apples, 2 ounces chicken, 1 1/2 ounces celery and 1 oz walnuts. Toss lightly with 1 1/2 ounces dressing. Place 2 lettuce c. in center of serving plate facing each other. Surround with 5 or possibly 6 watercress sprigs and 1/2 oz walnuts. Fill lettuce c. with salad mix. Sprinkle with chives.
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