Turkey & Blue Cheese Salad With Tarragon-Mustard Vinaigrette

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Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
513
FAT
127%
CHOL
47%
SOD
34%

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Ingredients for 4 servings

1 cup thinly sliced celery hearts, including leaves

2 oz. creamy blue cheese (try Roquefort or Maytag Blue), crumbled (about 1/2 cup)

2 tsp. grainy Dijon mustard

1 sweet apple (like Mutsu or Fuji), cored and cut into

2 Tbs. tarragon vinegar

Freshly ground black pepper

6 Tbs. olive oil

1 large Belgian endive, separated into spears

1/2-inch dice

2 cups 1/2-inch diced cooked turkey (about 12 oz.)

1/3 cup toasted sliced almonds

2 tsp. finely chopped fresh tarragon

1/4 tsp. kosher salt; more to taste

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