Fall Salad

• Sesame Raisin Vinaigrette
• 1/2 cup cider vinegar
• 2 TBL honey
• 1/3 cup raisins
• 1/4 cup toasted sesame seeds
• 1/2 tsp. salt
• 3/4 cup vegetable oil*
• 1/4 cup sesame oil
• Place all ingredients in a food processor and process until the raisins
• are chopped to a fine paste. With the machine running, gradually add both oils in a very thin stream and process until emulsified. You will
• have vinaigrette left over, but it stores well in the refrigerator.
• Add vinegar or water and mix well to thin it out when serving.
• Salad
• 2 medium bunches of red leaf lettuce, washed, torn and dried
• 1/2 small red onion, sliced paper thin
• 6 ounces Gorgonzola cheese, crumbled
• 1 crisp Granny Smith apple, cut into matchsticks
• 1/2 cup walnut pieces, toasted in oven
• *substituted vegetable oil for peanut oil.

1. Arrange lettuce leaves on indiviual salad plates, top with onions,apple, cheese, and walnuts.
2. Pass the dressing separately at the table.

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Taken from www.epicurious.com/recipes/member/views/fall-salad-50060153 (may not work)