Instructions: For dressing, combine mustard and maple syrup in the bottom of a bowl. Whisk in vinegars. Slowly add oil, whisking thoroughly. Season to taste. Stir or shake before using.

For salad, toast walnuts in a 350 F. oven for 10 minutes. Cool. Slice apples around the core into matchstick pieces 1/4-inch wide and 2-inches long; hold in lemon water. Cut chicken into 1/4-inch wide strips. Peel celery; slice into matchstick pieces 1/4-inch wide and 2-inches long.

For each serving, combine 1 1/2 ounces apples, 2 ounces chicken, 1 1/2 ounces celery and 1 ounce walnuts. Toss lightly with 1 1/2 ounces dressing. Place 2 lettuce cups in center of serving plate facing each other. Surround with 5 or 6 watercress sprigs and 1/2 ounce walnuts. Fill lettuce cups with salad mixture. Sprinkle with chives.

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