Spanish-Style Chicken Salad               
Posted by: Mai Wed, 8 Jun 2005, at 8:34 a.m.
 

For dressing:
2 teaspoons Dijon mustard
1/4 cup sherry vinegar
1/4 cup olive oil
1/4 cup vegetable oil
3 pounds chicken breasts poached, cubed
1 cup crumbled good quality blue cheese, like Cabrales, Stilton, or Roquefort
6 slices cooked crumbled bacon
Spicy walnut praline (recipe follows)
Romaine lettuce for lining plate
In a small bowl whisk together dressing ingredients. Set aside

Directions:
In large bowl combine chicken, cheese, bacon and walnut praline. Mix to combine. Add dressing and mix to coat. Serve on a bed of romaine lettuce.

Spicy Walnut Praline:
2/3 cup walnuts, chopped fine
1 teaspoon salt
1/2 teaspoon cayenne, or to taste
6 tablespoons sugar
 

Directions:
In a bowl stir together walnuts, salt and cayenne. In a dry small heavy skillet or saucepan cook sugar over moderate heat, stirring with a fork, until melted and cook, without stirring, swirling skillet or pan, until golden caramel. Add walnut mixture and stir to coat nuts with caramel. Spoon praline onto a sheet of foil and cool. Transfer praline to a cutting board and chop fine. Praline can be made 3 days ahead and kept in an airtight container