CONTEST SALAD: Cheese, Apple, Walnut Salad

CHEESE, APPLE & WALNUT SALAD
Adapted by BumbleBeeboogie

Vinaigrette:
1/2 Cup cider vinegar
2 tablespoons honey
1 teaspoon Dijon mustard
1/3 cup golden raisins
1/4 cup toasted sesame seeds
salt and freshly ground black pepper, to taste
3/4 cup peanut oil
1/4 cup toasted sesame oil (the very dark brown kind, found in Chinese food sections)

Place all ingredients EXCEPT THE OILS in a food processor bowl and process until the raisins become a fine paste. While the machine is running, add both oils, one at a time, VERY SLOWLY, pouring in a stream no larger than a pencil lead. It takes a little while, but guarantees proper emulsification. Yield 1-1/4 cups.

Salad:
1 head red leaf lettuce, torn
1/2 head romaine lettuce, torn (or substitute mixed salad greens)
1 small red onion, peeled and sliced paper thin
3 ounces Gorgonzola or Roquefort cheese, crumbled
1 crisp Granny Smith apple, cut into matchstick pieces
1/2 to 3/4 cup raw walnut pieces, toasted

Reheat the toasted walnuts in a microwave oven for 1 minute just before serving the salad.

Arrange lettuce leaves on individual salad plates; top with the onion , apple, the cheese, and the warm walnut pieces. Drizzle the vinaigrette over the salad and serve (or pass separately at the table).

The vinaigrette dressing can be stored in a covered container in the refrigerator until ready to use.