Instructions: Remove skin and fat from chicken and cut into bite-size strips or chunks and set in mixing bowl. Cut endive into 1/2-inch cross sections. Boil or steam haricots verts for 4 to 5 minutes or until just tender. Drain and refresh under cold water; pat dry. Cut them on bias into 2-inch lengths.

In a small mixing bowl combine rice vinegar, mustard, vegetable oil and walnut oil; adjust flavors and season with salt and pepper. Toss dressing with chicken, endive and green beans. Season to taste with salt and pepper and garnish with scallions and crumbled blue or goats cheese. Serve with corn bread.

This recipe yields 2 servings.

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