Recipe information
Yield
Serves 4
Ingredients
For vinaigrette
2 teaspoons Dijon mustard
1 tablespoon balsamic vinegar
3 tablespoons extra-virgin olive oil
1 teaspoon finely chopped fresh tarragon leaves or 1/4 teaspoon dried tarragon, crumbled
1/4 cup sliced almonds
20 red seedless grapes
1 crisp apple such as Fuji
8 ounces mesclun (mixed baby lettuces)
1/4 cup crumbled Stilton cheese (about 1 ounce)
Preparation
Make vinaigrette:
Step 1
In a large bowl whisk together mustard and vinegar. Add oil in a slow stream, whisking until emulsified. Whisk in tarragon and salt and pepper to taste. Preheat oven to 350°F.
Step 2
In a shallow baking pan toast almonds in middle of oven until pale golden, 6 to 8 minutes, and cool. Halve grapes. Core apple and cut into 16 wedges. Add mesclun to vinaigrette and toss to coat well.
Step 3
Divide greens and apple slices among 4 plates and top with grapes, cheese, and almonds.
