Shelly's Recipe

MESCLUN SALAD WITH APPLES, CHEDDAR AND WALNUTS

Category: Salad

5 cups fresh mesclun greens
1/2 cup toasted, chopped walnuts
2 1/2 tablespoons red-wine or balsamic vinegar
1 teaspoon Dijon mustard
Sea salt and freshly ground pepper
Dried or fresh herbs to taste
1/2 cup extra virgin olive oil
1/2 cup sharp cheddar, sliced or shaved thin
1 large or two small apples, sliced

Rinse greens and drain or spin dry.

Toast walnuts in a small dry pan over medium heat, being careful not to burn them. The nuts will be ready when they are lightly browned and start to smell fragrant. Cool and chop nuts.

Make vinaigrette by whisking vinegar (you can substitute an equal amount of fresh lemon juice, if you prefer), Dijon mustard, sea salt, freshly ground pepper and any dried or chopped fresh herbs you desire until blended. Stream in olive oil, while continually whisking to emulsify dressing.

Prepare cheese and slice apples right before serving.

Arrange greens on a salad plate. Top with apple slices, cheddar and walnuts and drizzle with vinaigrette. Serves 4.