Ingredients:
1 head radicchio, leaves torn into bite-size pieces
1 head butter lettuce, leaves torn into bite-size pieces
2-3 apples of choice, cored, cut into thin slices
8 whole walnuts
3 ounces blue cheese such as Gorgonzola, Danish blue, Maytag, or Roquefort
10 parsley sprigs, stems removed
freshly ground black pepper to taste
The Vinaigrette:
1 tablespoon champagne vinegar
2 tablespoons olive oil
3 tablespoons walnut oil
sea salt
Directions:
1. Make the Vinaigrette: combine the vinegar and salt to dissolve the salt, then whisk in the oils. Taste and add more vinegar or salt if necessary.
2. Crack the walnuts into pieces. Toast them for 5 minutes on a baking sheet in a preheated 375 degree oven.
3. In a large bowl, dress the leaves with about half the dressing. Lay them on salad plates.
4. In a small bowl, dress the apples with the remaining vinaigrette, turning them gently with your fingers to coat completely. Settle the apples on top of the leaves. Scatter the walnuts over the salad along with the cheese broken into pieces. Garnish with parsley leaves and season with freshly ground black pepper to taste.
Makes 4-6 servings