Still thinking of apples, so here is the first of two more salad recipes that are appealing for fall. This one is reported to be a favorite of Michelle Obama. A nice size for company, but I cut it in half for fewer servings. I love the sweet-sour cranberry flavor.
1/2 cup chopped walnuts, pecans, or other nut
1/4 cup cranberries
1/4 cup balsamic vinegar
1 cup chopped red onions (or other onion, if that's what you have, works fine too)
1 Tbs. Dijon-style prepared mustard
1 cup vegetable oil
I cup sugar
salt and pepper to taste
About 10 cups mixed salad greens, rinsed and dried
2 apples, cored and thinly sliced
Preheat oven to 350 degrees. Spread nuts on a baking sheet in a single layer. Bake 8 minutes or until lightly toasted. In a food processor or blender, combine cranberries, vinegar, onion, sugar and mustard. Puree till smooth. Gradually blend in oil and and season with salt and pepper. In a salad bowl, combine greens, apples, and enough of the cranberry mixture to coat. Sprinkle on the nuts and serve.
Some optional but nice additions: feta or other sharp cheese, avacoda, rye croutons