Recipe - Smoked Chicken Endive And Walnut Dressing (Mf)

1 lg Smoked chicken breast (12
ounces)
2 Endives
One half pound Haricots verts; ends snapped
and strung
2 tablespoon Rice vinegar
1 teaspoon Dijon mustard
2 tablespoon Vegetable oil
One fourth cup Walnut oil
2 tablespoon Green onions
Crumbled blue or goat's
cheese cheese, optional
Salt and pepper

Remove skin and fat from chicken and cut into bitesize strips or chunks and
set in mixing bowl. Cut endive into 1/2inch cross sections. Boil or steam
haricots verts for 4 to 5 minutes or until just tender. Drain and refresh
under cold water; pat dry. Cut them on bias into 2 inch lengths.

In a small mixing bowl combine rice vinegar, mustard, vegetable oil and
walnut oil; adjust flavors and season with salt and pepper. Toss dressing
with chicken, endive and green beans. Season to taste with salt and pepper
and garnish with scallions and crumbled blue or goat's cheese. Serve with
corn bread.

Yield: 2 servings

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

Busted by Gail Shermeyer 4paws@netrax.net on Jul 12, 97

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6611 Posted to MCRecipe Digest
V1 #675 by 4paws@netrax.net (ShermeyerGail) on Jul 16, 1997