spinach & Chicken waldorf

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Dressing

  • 3 tablespoons Champagne vinegar or white wine vinegar
  • 3 tablespoons horseradish mustard or 2 tablespoons prepared horseradish plus 1 tablespoon Dijon mustard
  • 4½ teaspoons sugar
  • ? cup olive oil
  • ? cup walnut oil or olive oil
  • 3 tablespoons crumbled bacon (from about 2 slices)
  • Kosher salt, freshly ground pepper

Salad And Assembly

  • ¼ cup almonds
  • ¼ cup cashews
  • ¼ cup walnuts
  • 4 cups chopped frisée
  • 4 cups sliced curly kale
  • 3 cups torn rotisserie chicken
  • ¼ cup crumbled bacon (from about 3 slices)
  • ¼ cup golden raisins
  • Kosher salt, freshly ground pepper
  • 4 hard-boiled eggs, chopped
  • 1 large red-skinned apple, shredded on a mandoline or box grater
  • 6 ounces sharp cheddar, grated (about 1½ cups)
  • 8 cups mature spinach leaves (from about 1 bunch)

Dressing
Whisk vinegar, mustard, and sugar in a small bowl until sugar is dissolved. Whisking constantly, gradually add olive oil and then walnut oil; whisk until emulsified. Add bacon; season with salt and pepper.
Do Ahead: Dressing can be made 1 day ahead. Cover and chill.

Salad and Assembly
Preheat oven to 350°. Toast almonds, cashews, and walnuts on a rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes. Let cool, then chop.

Toss frisée, kale, chicken, bacon, raisins, and nuts with dressing in a very large bowl. Season with salt and pepper. Add eggs, apple, cheddar, and spinach; taste and season again with salt and pepper. Divide among plates.

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