1 head of butter leaf lettuce (or mesclun mix), leaves roughly torn
1 to 2 tart apples, seeds removed, chopped medium
2 oz, Oregon sweet blue cheese, crumbled by hand
3 pieces thick-cut bacon, cooked and chopped
1 medium red onion, sliced in rounds
Red Wine Vinaigrette, recipe follows
Salt and freshly ground pepper
In a large bowl, combine all ingredients up through vinaigrette. Next, add just enough vinaigrette to coat lettuce leaves. Season to taste with salt and pepper and mix well. Serve immediately.
Red Wine Vinaigrette
Makes ¾ cup
1 shallot, chopped fine
1 teaspoon Dijon mustard
¼ cup Pinot Noir red wine vinegar
¼ cup walnut oil
¼ cup olive oil
In a small bowl, combine shallots, Dijon and red wine vinegar. Next, drizzle in oils until emulsified.