2. Combine sherry wine vinegar, olive oil, walnut oil, Dijon mustard, honey and sea salt
in sealable bottle. Vigorously shake for 30 seconds to combine.
4. Arrange leaf lettuce and endive on serving plates.
5. Place 3/4 cup of warm chicken in the center of each plate. Arrange walnuts and
cheese strips around chicken on each plate.
6. Drizzle with vinaigrette. Season with freshly ground black pepper.