Mesclun Salad With Stilton, Grapes, and Apple

• 2 teaspoons Dijon mustard
• 1 tablespoon balsamic vinegar
• 3 tablespoons olive oil
• 14 teaspoon dried tarragon, crumbled (or 1 tsp fresh, chopped)
• 14 cup sliced almonds
• 20 red seedless grapes, cut in half
• 1 apple, sliced into wedges
• 8 mixed baby greens
• 14 cup silton cheese, crumbled (about 1 ounce)
• balsamic glaze (optional)

1. Make vinaigrette: In a large bowl whisk together mustard and vinegar.
2. Add oil in a slow stream, whisking until emulsified.
3. Whisk in tarragon and salt and pepper to taste.
4. Preheat oven to 350F
5. In a shallow baking pan toast almonds in middle of oven until pale golden, 6 to 8 minutes, and cool.
6. Add mesclun to vinaigrette and toss to coat well.
7. Divide greens and apple slices among 4 plates and top with grapes, cheese, and almonds.

mustard, balsamic vinegar, olive oil, tarragon, almonds, grapes, apple, baby greens, silton cheese, balsamic glaze

Taken from www.food.com/recipe/mesclun-salad-with-stilton-grapes-and-apple-424882 (may not work)