Ingredients
- For the Salad:
2 cups, 1/4 inch diced, cooked turkey breast (about 12 oz)
1 cup thinly sliced celery
1/3 cup sliced almonds, toasted
1 sweet apple (Fuji), cored and cut into 1/2 inch dice
2 oz soft blue cheese crumbled
1 large head Belgian Endive
For the vinaigrette:
2 tsp grainy Dijon mustard
2 tsp apple cider vinegar
1 tbsp extra virgin olive oil
black pepper to taste
Description
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