Chopped Salad With Apples, Walnuts and Bitter Lettuces

• 1 tablespoon sherry vinegar or champagne vinegar
• 1 teaspoon balsamic vinegar
• 1 tablespoon freshly squeezed lemon juice
• 1 small garlic clove, green shoot removed, pureed (optional)
• 2 teaspoons Dijon mustard
• Salt and freshly ground pepper to taste
• 2 tablespoons walnut oil
• 5 tablespoons extra virgin olive oil
• 4 to 5 cups chopped bitter lettuces such as radicchio, endive or escarole
• 2 crisp, tart, juicy apples, cut in small dice (1/4 inch)
• 1/2 cup chopped walnuts
• 1/2 cup crumbled blue cheese or feta
• 1/4 cup chopped fresh parsley or a mix of parsley, chives and tarragon

1. In a small bowl or measuring cup, whisk together vinegars, lemon juice, garlic, mustard, salt and pepper.
2. Whisk in walnut oil and olive oil.
3. Combine all of the salad ingredients in a large bowl.
4. Toss with dressing until well coated, and serve.

sherry vinegar, balsamic vinegar, freshly squeezed lemon juice, garlic, mustard, salt, walnut oil, extra virgin olive oil, bitter, crisp, walnuts, blue cheese, fresh parsley

Taken from cooking.nytimes.com/recipes/1016989 (may not work)