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For the salad:

• 2 cups 1/2-inch diced cooked turkey (about 12 oz.)
• 1 cup thinly sliced celery hearts, including leaves
• 1/3 cup toasted sliced almonds
• 1 sweet apple (like Mutsu or Fuji), cored and cut into 1/2-inch dice
• 2 oz. creamy blue cheese (try Roquefort or Maytag Blue), crumbled (about 1/2 cup)
• 1 large Belgian endive, separated into spears

For the vinaigrette:

• 2 tsp. finely chopped fresh tarragon
• 2 tsp. grainy Dijon mustard
• 2 Tbs. tarragon vinegar
• 6 Tbs. olive oil
• 1/4 tsp. kosher salt; more to taste
• Freshly ground black pepper