Chicken Salad with Blue Cheese, Apple, and Frisee

• 1 1/2 tablespoons balsamic vinegar
• 1/2 teaspoon Dijon mustard
• Kosher salt and freshly ground black pepper
• 1/3 cup extra virgin olive oil
• 2 heads frisee, cored and trimmed of dark outer leaves
• 1 Golden Delicious apple, peeled, cored, and cut into 1/4-inch-thick slices
• 1/4 pound blue cheese, crumbled
• 1/2 cup chopped walnuts, toasted on a baking sheet at 375F until lightly browned and fragrant
• 1/4 cup lightly packed fresh tarragon leaves
• 2 cups sliced leftover chicken

1. Make the vinaigrette.
2. In a medium bowl, whisk the vinegar and mustard together with 1/4 teaspoon salt and a few generous grinds black pepper.
3. Slowly drizzle in the olive oil, whisking so it thickens and forms an emulsion.
4. In a large bowl, gently toss together the frisee, sliced apple, blue cheese, walnuts, and tarragon.
5. Toss this with half the vinaigrette and season with salt and pepper to taste.
6. Top with the chicken, drizzle with the remaining vinaigrette, and serve.

balsamic vinegar, mustard, kosher salt, extra virgin olive oil, outer, golden delicious apple, blue cheese, walnuts, tarragon, chicken

Taken from www.cookstr.com/recipes/chicken-salad-with-blue-cheese-apple-and-friseacutee (may not work)