Yield
Makes 4 servings
Thomas J. Story

How to Make It

Rinse and core 1 red apple (6 oz.); slice into thin wedges. In a large serving bowl, whisk together 2 tablespoons walnut oil or olive oil, 1/4 teaspoon grated lemon peel, 1 tablespoon lemon juice, 2 teaspoons cider vinegar, 2 teaspoons minced shallots, and 1 teaspoon honey. Add salt and pepper to taste. Mix apples into dressing. Add 8 cups (5 oz.) rinsed and crisped teenage greens (4 in. long) and mix gently. Sprinkle with 1/3 cup (1 1/2 oz.) crumbled blue cheese and fresh-ground pepper to taste.

Parcel 104, Santa Clara, CA

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