<div>with Apples, Grapes, Hazelnuts, and Blue Cheese. You might not think of combining blueberries and chicken, but they are a happy match. I found this recipe in an old Marshall Field's Cookbook that <a href="mailto:Joyce@OctoberFarm">Joyce@OctoberFarm</a> sent me. I thought how interesting and gave it a try. This stuff is flat wonderful. It would make a great main dish or picnic item in the summer.
Blueberry Chicken Salad
2 teaspoons Dijon mustard
In a small bow, whisk together the mustard, shallot, honey, lime juice, salt, pepper, and rosemary. Slowly whisk in the olive oil to make an emulsion.
In a large bowl, combine the chicken, apple, grapes, blueberries, hazelnuts, and blue cheese and toss well.
Pour the dressing over the salad and toss toroughly. Taste and adjust the seasoning as necessary. Service immediately or cover and refrigerate for up to 2 days.
Note: Toasting and skinning hazelnuts: Preheat the oven to 30 degrees F. Line a baking sheet with aluminum foil and spread the hazelnuts on the baking sheet in a single layer. Bake, shaking the pan once or twice, for 10 minutes, until the nuts are lightly browned and fragrant. Wrap the nuts in a clean dishtowel and allow to cool for 10 minutes. Rub the nuts in the towel to remove their papery skins.</div>