Fall Salad With Maple Walnut Vinaigrette

• Maple Walnut Vinaigrette
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon walnut oil
• 2 tablespoons mild olive oil (some extra virgin oils are quite peppery, you don't want it to clash with the walnut oil)
• 2 teaspoons whole grain mustard
• 1 tablespoon real maple syrup
• 1 small shallot, finely chopped
• Kosher salt and freshly cracked black pepper
• Salad
• 1/2 5 oz container of mache (or other tender, mild greens)
• 1 small head of radicchio, cut into ribbons
• 1/2 small red onion, thinly sliced
• 1 Fuji apple
• 1/3 cup coarsely chopped walnuts, toasted
• Some good, aged balsamic vinegar (optional)

1. Make the dressing: in a small bowl, combine the lemon juice, oils, mustard and maple syrup. Whisk to combine well. Stir in the shallots. Season with salt and pepper to taste. Refrigerate until ready to serve the salad.
2. When ready to serve, toss the mache, radicchio and onion in a large serving bowl.
3. Quarter the apple and thinly slice (removing the core and seeds). Add the apple and toasted walnuts to the greens.
4. Give the dressing a good whisk and pour over the salad. Toss to coat.
5. Serve immediately with a light drizzle of balsamic, if desired.

maple, freshly squeezed lemon juice, walnut oil, olive oil, grain mustard, maple syrup, shallot, kosher salt, salad, mache, head of radicchio, red onion, apple, walnuts, vinegar

Taken from food52.com/recipes/16077-fall-salad-with-maple-walnut-vinaigrette (may not work)