• 0.25 cup  Sherry Wine Vinegar 
• 0.33 cup  Extra Virgin Olive Oil 
• 0.33 cup   Walnut Oil 
• 0.5 tspn Roland Dijon Mustard 
• 1 tspn Honey 
•  Fine Sea Salt 
• 1 head Red leaf lettuce
• 1 bunch  Endive
• 1   Whole chicken, boned, skinned, cooked and cubed
• 1 cup  Toasted walnut pieces 
• 1 cup  Swiss cheese, julienne strips 
•  Black pepper, ground 

1. VINAIGRETTE:
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.
3. SALAD:
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.