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A Salad for Fall

Apples and walnuts give this salad a comforting fall taste. Serve this recipe with some warm apple cider.

  • 1/2 cup cider vinegar
  • 2 TBL. honey
  • 1/3 cup raisins (dark or golden)
  • 1/4 cup toasted sesame seeds
  • 1/2 tsp. salt
  • 3/4 cup peanut oil
  • 1/4 cup toasted sesame oil
  • 1 head red leaf lettuce, torn
  • 1/2 head romaine lettuce, torn
  • 1 small red onion, sliced paper thin
  • 3 ounces Gorgonzola or Roquefort cheese, crumbled
  • 1 crisp Granny Smith apple, cut into matchstick piece
  • 3/4 cup walnut pieces, toasted in the oven

1. Place all ingredients except the oils in a food processor and process until the raisins become a fine paste. While the machine is running, add both oils, one at a time, very slowly. Pour them in a stream no larger than a pencil lead. Yield 1-1/4 cups. 

2. Arrange lettuce leaves on plates, top with red onion, apple, and walnut pieces just as they are removed from the oven, all warm and toasted. Drizzle vinaigrette over salad and serve (or pass separately at table).

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