Salad Of Romaine, Apples, Walnuts And Stilton Cheese - cooking recipe

Ingredients

1/4 cup walnut pieces
1 head romaine lettuce, rinsed and torn into 1 inch pieces
1/2 bunch watercress, stems trimmed,rinsed
6 tablespoons olive oil
3 tablespoons red wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 large red apple, cored
1/2 large granny smith apple, cored
1 tablespoon fresh lemon juice
1/2 cup crumbled Stilton cheese, about (a good quality blue cheese may be substituted)

Preparation

Heat oven to 350F (175C).
Toast walnuts for 10 minutes and cool to room temperature.
Combine romaine and watercress in a large bowl.
Whisk oil, vinegar and salt and pepper in a small bowl until blended.
Slice each apple half into 12 thin wedges; brush lightly with lemon juice to prevent discolouration.
When ready to serve: Toss salad greens with dressing to coat.
Arrange greens on 4 salad plates, arrange 6 apple wedges, alternating red and green skins, around the rim of each plate.
Sprinkle cheese evenly over salads; sprinkle walnuts evenly over cheese.
Serve immediately.