Name: Spinach and Chicken Waldorf
Yield: 4 Servings
Ingredients: 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; ⅓ cup olive oil; ⅓ cup walnut oil or olive oil; 3 tablespoons crumbled bacon (from about 2 slices); Kosher salt, freshly ground pepper; 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 flame 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)

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Eva Kolenko

This classic epitomizes the range of flavors and textures in Hillstone’s salads, hitting every note on the salty-sweet-chewy-crunchy spectrum.

Recipe notes