Fennel, Apple, and Walnut Salad with Citrus Vinaigrette

1. For dressing, in a screw-top jar combine Basic Vinaigrette, orange juice, honey, and garlic. Cover and shake well.

2. In an extra-large bowl combine endive, fennel, apple, walnuts, red onion, and cheese. Drizzle with dressing; toss gently to coat. Season to taste with salt and pepper. Transfer to a serving platter.

Basic Vinaigrette

1. In a small screw-top jar combine oil, lemon juice, and vinegar. Cover and shake well.

For a different nuttiness, use pine nuts in place of the walnuts.

For a thicker dressing, in a food processor or blender combine Basic Vinaigrette, orange juice, honey, and garlic. Cover and process or blend until thickened.

*Toasted Nuts:

To toast whole or coarsely chopped nuts, spread them in a single layer in a shallow pan. Bake the nuts in a 350°F oven for 5 to 10 minutes, shaking the pan once or twice.

For an Asian spin, use 3 tablespoons peanut oil and 1 tablespoon toasted sesame oil for the olive oil, lime juice for the lemon juice, and rice wine vinegar for the white wine vinegar. Want a French Vinaigrette? Add 1/2 teaspoon Dijon-style mustard and 1 tablespoon minced shallot. Want a heartier flavor? Use red wine vinegar or sherry vinegar in place of the white wine vinegar.