Ingredients:

• Bibb lettuce, one head torn, soaked and rinsed in cold water, drained and crisped in the refrigerator.
• 1/2 Tbsp sunflower oil
• 1/2 cup raw walnut pieces
• 2 tsp honey
• 2 tsp granulated sugar
• 1/2 tsp kosher salt
• 1 small shallot, chopped
• 1 Tbsp apple cider vinegar
• 3 Tbsp sunflower oil
• 1/2 tsp kosher salt
• 1/2 tsp cracked black pepper
• 1 tsp Dijon mustard
• 1 large Granny Smith Apple
• 1/2 cup crumbled smoked Bleu cheese

Directions:

1. Chill salad plates in the freezer
2. Add sunflower oil to medium-sized frying pan preheated to medium heat. Add walnuts to oil and stir frequently to ensure even roasting for five about. When walnuts roast to a golden brown, reduce heat and add salt, sugar and honey. Stir until granulated sugar dissolves. Remove walnuts to baking sheet lined with parchment paper. Spread evenly and refrigerate to cool.
3. In a small bowl mix shallot, vinegar, oil, salt, pepper and mustard. Set aside.
4. When ready to serve, cut apple into thin slices around the core. Toss lettuce into large bowl with vinaigrette. Be careful to add only enough vinaigrette to coat the lettuce. Too much vinaigrette makes a soggy salad.
5. Add equal portions of lettuce to pre-chilled plates, then add apple slices, walnuts and Bleu cheese crumbles in that order. Serve immediately.