Ingredients

• 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
• 2/3 cup walnuts, chopped fine
• 1 teaspoon salt
• 1/2 teaspoon cayenne, or to taste
• 6 tablespoons sugar

Instructions

1. 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.;
2. In a small bowl whisk together dressing ingredients. Set aside.
3. 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.;