Instructions:
Slice the bologna into a large julienne, about 1/4-inch-wide x 2-inch-long strips, and place in a medium mixing bowl.
Slice the cheese into a large julienne, about 1/4-inch-wide x 2-inch-long strips, and place in a medium mixing bowl.
In a separate small mixing bowl, combine the mustard and vinegar, then slowly whisk in the olive oil to form the dressing.
Add the red onion, pickle and chives, then season with the salt and freshly ground black pepper.
Pour the dressing over the sausage and toss gently to coat. The salad should have a firm texture.