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Apple Chicken and Endive Chopped Salad
Serves 4
"Chopped salads are one of my favorite ways to showcase the bounty of each
season--fresh corn, tomatoes, basil, and bacon in the summer; asparagus, fava beans, mint, and
prosciutto in the spring; oranges, fennel, beets, and olives in mid-winter; and this
combination of greens, chicken, fruit, nuts, bacon, goat cheese, and a sweet maple vinaigrette
in the fall," says Elizabeth. "This recipe works well with leftover turkey and any kind of
nuts and dried fruit--raisins, currants, cherries, or whatever you've got in the pantry.
Ingredients
Maple Vinaigrette 1/3 cup apple cider vinegar2 tablespoons minced shallot 2 tablespoons pure maple syrup 2 teaspoons Dijon mustard 1 1/2 teaspoons chopped fresh thyme leaves 1/3 cup walnut oil 1/3 cup olive oil 1 teaspoons salt 1/2 teaspoon freshly ground black pepper 4 slices bacon 1 large Granny Smith apple, diced (about 1 1/2 cups) 1 large Braeburn or other red-skinned apple, diced (about 1 1/2 cups) 1 roasted chicken, meat removed and chopped (about 3 cups) 1 cup dried cranberries 1/3 cup olive oil 1/2 cup pistachios, toasted and chopped 4 cups thinly sliced endive 4 cups thinly sliced spinach 6 ounces goat cheese, crumbled |
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Directions
To prepare the vinaigrette, combine the vinegar, shallot, maple syrup, mustard, and thyme in a blender and process to combine. With the motor running, pour in the oils in a slow, steady stream. Stir in the salt and pepper, then taste and adjust the seasoning as necessary. Use immediately or cover and refrigerate for up to 3 days.
Place a large skillet over medium-high heat. Add the bacon and cook, turning, until crisped. Transfer to paper towels to drain and cool. Crumble the bacon.
Combine the bacon, apples, chicken, cranberries, pistachios, endive, spinach, and goat cheese in a large bowl and toss well. Just before serving, toss with 1/2 cup of the vinaigrette.
