June 2006

¼ cup walnut oil
2 Tablespoons sherry or white wine vinegar
1 Tablespoon lemon juice
1 teaspoon honey
½ teaspoon salt
¼ teaspoon freshly ground black pepper

2 large Granny Smith apples, cored but not peeled
4 Tablespoons fresh goat cheese
1 head red leaf lettuce, loosely shredded
1 head Arugula, loosely shredded
Salt and freshly ground black pepper
2 Tablespoons coarsely chopped walnuts

To make Walnut Oil Vinaigrette, mix the ingredients thoroughly in a small bowl or jar.

Core the apples and stuff 2 Tablespoons of goat cheese into the center of each.

Wrap in foil and put on the top rack of the grill for 5 to 7 minutes.  Remove from the foil and slice each apple in half horizontally.

Toss the greens with the Walnut Oil Vinaigrette and sprinkle with salt and pepper.

Divide the greens among four salad plates and top with apple halves.

Garnish with chopped walnuts.

Serves 4