Apple and Bitter Lettuces Salad

• 1 tablespoon fresh lemon juice
• 1 tablespoon sherry vinegar
• 1 teaspoon balsamic vinegar
• Salt to taste
• 1 scant teaspoon Dijon mustard
• 1 small garlic clove, pureed
• 1/4 cup extra virgin olive oil or grapeseed oil
• 2 tablespoons walnut oil
• 4 to 5 cups mixed bitter and pungent lettuces, such as endive, radicchio, arugula, frisee, or 3 to 4 cups bitter lettuces and 1 to 2 cups torn up milder lettuce such as bibb or romaine
• 1 large or 2 smaller tart apples, such as a Braeburn or Pink Lady, cored and cut into very small dice (1/2 to 1/4 inch)
• 1 tablespoon chopped fresh tarragon
• 1/4 cup toasted cashews or broken walnuts or pecans (lightly toasted if desired)

1. In a small measuring cup or bowl, whisk together lemon juice, vinegars, salt, Dijon mustard and garlic.
2. Whisk in oils.
3. Taste and adjust salt.
4. Combine lettuces, apples, tarragon and nuts in a salad bowl.
5. Toss with the dressing and serve.

lemon juice, sherry vinegar, balsamic vinegar, salt, mustard, garlic, extra virgin olive oil, walnut oil, bitter, apples, tarragon, cashews

Taken from cooking.nytimes.com/recipes/1016048 (may not work)