Gingered Walnuts
1/2 c. salad oil
2 tbsp. each white wine vinegar and lemon juice
2 tsp. Dijon mustard
1/8 tsp. salt
Dash of pepper
2 large tart green apples
1 lg. head romaine or green leaf lettuce, washed and crisped
3 oz. (about 2/3 c.) crumbled Gorgonzola or other blue-veined cheese

Prepare gingered walnuts and set aside.

GINGERED WALNUTS

Pour 1 tablespoon salad oil into an 8 inch square baking pan. Place pan in oven, preheat to 250 degrees. When oven is hot, remove pan and stir in 1 teaspoon soy sauce, 1/4 teaspoon each ground ginger and salt, and 1/8 teaspoon garlic powder. Add 1 cup walnut halves, stirring to coat with oil mixture. Spread nuts in a single layer.

Bake, stirring occasionally, until nuts are crisp and browned (about 30 minutes). Let cool on paper towels. If made ahead, store nuts in an airtight container at room temperature for up to 1 week. Makes about 1 cup.

In a medium-size bowl, combine oil, vinegar, lemon juice, mustard, salt and pepper; mix until well blended. Set aside.

Just before serving, core and thinly slice apples. Tear lettuce into bite-size pieces (you should have about 3 quarts). In a salad bowl, combine lettuce and apples. Mix dressing again; pour over salad and mix lightly until well coated. Sprinkle salad with walnuts and cheese. Serve immediately. Makes 6 to 8 servings.