1 cup coarsely chopped walnuts or pecans lightly toasted
3 tablespoons apple cider vinegar
1 tablespoon minced shallot
1 teaspoon Dijon mustard
1 teaspoon sugar
1/4 cup grape seed oil
2 table extra-virgin olive oil
Freshly ground pepper
Two heads of Bibb lettuce
2 Honey Crisp apples, thinly sliced
- Preheat the oven to 375 degrees and spread the pecans in a pie plate. Bake for 10 to 12 minutes, until the pecans are lightly browned. Let cool.
- Meanwhile, in a large bowl, whisk the vinegar with the shallot, mustard and sugar; let stand for 10 minutes. Whisk in the canola and olive oils and season the vinaigrette with salt and pepper
- Add the Bibb lettuce, celery, apples and toasted pecans to the vinaigrette and toss to coat thoroughly. Season the salad with salt and pepper and transfer to a platter. Scatter the crumbled blue cheese on top and serve.
**For a main course salad I love adding grilled chicken or serving it with a cup of French Onion Soup