Winter Chopped Salad

Leigh Anne Wilkes

Dressing:

1 Tbsp. Dijon mustard

3  Tbsp. cider vinegar

1 Tbsp. honey

1/2 cup olive oil

salt and pepper

Salad:

1 head radicchio, cored and finely chopped

2 heads romaine lettuce, finely chopped

1 1/4 pounds of cooked chicken breasts, skin and bones removed, cut into 1 inch dice (about 2-3 cups

1 fuji, gala, or pink lady apple, peeled, cored and cut into 1/4 inch dice

1 cup dried cranberries

1 cup candied pecans or walnuts, coarsely chopped 

1/2 cup crumbled blue or Gorgonzola cheese

To make dressing:  In a small bowl, whisk together the mustard, vinegar, honey, oil and salt and pepper to taste.  Taste and adjust the seasonings.

To make Salad:  Place the radicchio, romaine, chicken, apple, cranberries, nuts and cheese in a large salad bowl.  Pour the dressing over the salad and toss to coat.  Sprinkle with pepper, if desired and serve.