Apple, Radish And Marcona Almond Salad

• 1 Head of butter lettuce, rinsed and leaves kept whole
• 2 teaspoons Pommery or other whole grain mustard
• 2 tablespoons Spanish sherry vineagar
• 6 tablespoons Walnut oil
• Salt and pepper to taste
• Juice from 1/2 a lemon
• 1 Gala apple
• 1 Granny Smith apple
• 4 ounces Sharp cheddar cheese, thinly sliced
• 4 Large radishes, sliced 1/8" thick
• 2 tablespoons Fresh tarragon leaves
• 2 tablespoons Fresh Chives, cut in 1/2" pieces

1. Rinse, dry and chill butter lettuce leaves. It is best if the lettuce is chilled several hours or even a day in advance so lettuce is crisp and dry.
2. Make the dressing by putting mustard and vinegar in a small bowl and whisking in the walnut oil. Season with salt and pepper. Set aside.
3. Fill a small bowl with water and add lemon juice. Slice the apples in 1/8" slices, avoiding the core, using a mandolin or a sharp knife. Put the apples slices in the lemon water for a few minutes then drain and dry. Slice the radishes using the mandolin.
4. Build 4 individual salads a layer at a time, starting by placing three butter lettuce leaves on each plate. Drizzle a little dressing on each lettuce bed and then layer the apples, radishes and cheese on top of the lettuce bed, drizzling a little bit of dressing on each layer.
5. Garnish with tarragon, chives and Marcona almonds.

butter, grain mustard, spanish sherry vineagar, walnut oil, salt, apple, apple, cheddar cheese, radishes, tarragon, fresh chives

Taken from food52.com/recipes/38643-apple-radish-and-marcona-almond-salad (may not work)