The Apple Doesn't Fall Far From The Lettuce Leaf Salad

Apple Cider Vinaigrette

• 1/4 cup mild extra virgin olive oil
• 1 tablespoon dijon mustard
• 3 tablespoons tart apple cider
• 3 tablespoons champagne vinegar
• 1 tablespoon maple syrup
• salt and pepper, to taste

1. Place the first 5 ingredients in a mason jar (or other "shakeable" jar with lid) and shake vigorously.
2. Add salt and pepper to taste.
3. Give one last shake . . . VOILA!
4. Pour half of the vinaigrette in the bottom of your serving bowl and reserve the remaining half.

Salad

• 6 ounces baby romaine/baby spinach mix
• 8 ounces fennel, sliced paper thin on a mandolin
• 8 ounces tart apple, sliced paper thin on a mandolin
• 1 cup sliced grapes
• 1 cup walnuts, toasted
• 5 ounces Manouri cheese, crumbled

1. Slice fennel on a mandolin and toss with a bit of the reserved vinaigrette.
2. Place the walnuts in a saute pan over medium heat, tossing frequently to prevent burning. When the nuts are fragrant and a golden brown, remove from the heat and let cool.
3. Add lettuce, fennel, apple, grapes, and walnuts to your serving bowl, and toss gently with the vinaigrette.
4. Drizzle in additional vinaigrette and toss again if necessary.
5. Top with crumbled Manouri.
6. Serve immediately.