Turkey & Blue Cheese Salad with Tarragon-Mustard Vinaigrette

Turkey & Blue Cheese Salad with Tarragon-Mustard Vinaigrette
Photo by Scott Phillips

Ingredients

  • ¼ tsp. kosher salt; more to taste
  • 2 oz. creamy blue cheese (try Roquefort or Maytag Blue), crumbled (about ½ cup)
  • 1 sweet apple (like Mutsu or Fuji), cored and cut into
  • 2 tsp. finely chopped fresh tarragon
  • 2 cups ½-inch diced cooked turkey (about 12 oz.)
  • 1/3 cup toasted sliced almonds
  • 1 large Belgian endive, separated into spears
  • + 6 more ingredients
    • 2 Tbs. tarragon vinegar
    • 2 tsp. grainy Dijon mustard
    • 1 cup thinly sliced celery hearts, including leaves
    • Freshly ground black pepper
    • ½-inch dice
    • 6 Tbs. olive oil

In a large bowl, toss the turkey, celery, almonds, and apple. Add the blue cheese. In another bowl, whisk the vinaigrette ingredients; taste and adjust the seasonings. Pour over the turkey mixture and toss well; taste and adjust the seasonings. Serve with the endive spears on the side.

View full recipe at Fine Cooking

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