Harvest Salad With Raspberry Vinaigrette - cooking recipe

Ingredients

1 cup walnuts
4 ounces blue cheese
2 granny smith apples, thinly sliced
salt
assorted baby greens
1/4 cup melted butter
Raspberry Vinaigrette
1/4 cup olive oil
1/3 cup honey
1/2 cup raspberry vinegar
1/2 teaspoon dry mustard
1/2 teaspoon celery seed
1 teaspoon fresh ground pepper

Preparation

Brush walnuts with butter, sprinkle with salt and roast in 250 degree oven for about 15 minutes until toasted.
Arrange greens on individual plates.
Top with some of each; apple, walnuts and cheese.
Drizzle lightly with dressing.
For the dressing, combine all the ingredients in a jar and shake until well blended.