FOR THE SALAD:

• 1 head of radicchio
• 8-ounce Roquefort cheese
• 1 head of romaine
• 7 -ounce caramelized walnuts or pecans
• 2 granny smith apples

Shred winter greens as you would for making coleslaw. Cut unskinned apple into matchsticks. Toss with the vinaigrette. Last, top with crumbled cheese and sprinkle over the nuts.

FOR THE VINAIGRETTE:

• ¼ C white wine vinegar
• Salt & pepper to taste
• 3 T Dijon mustard
• ½ C good olive oil

Whisk together the vinegar, mustard, and seasonings. Slowly whisk in the olive oil. This salad is best served at room temperature. Refrigerate any leftovers.