Butter Lettuce, Apple, Endive, Walnut and Cheddar Salad with Honey Vinaigrette

from the San Francisco Chronicle

via Jeanne Milligan

serves 4 to 6 as a first course

Honey Vinaigrette

2 tablespoons honey

3 tablespoons cider vinegar

1/4 teaspoon Kosher salt

pinch pepper

3 tablespoons extra virgin olive oil

Salad

1/2 head butter lettuce, torn into bite-size pieces

2 to 3 heads endive, ends trimmed and cut into 1/4-inch slices

1 large apple, cut into 1/2-inch dice

3/4 cup chopped toasted walnuts (or pecans)

1/2 cup shredded aged white cheddar cheese

2 tablespoons chopped chives (optional)

To prepare vinaigrette, whisk together honey, vinegar, salt and pepper. In a slow and steady stream, whisk in olive oil until well combined. Set aside.

In a large bowl, toss lettuce with endive, apple and walnuts. Lightly dress salad with vinaigrette. Fold in cheese. Serve garnished with optional chives.

Men especially like this salad, but I like it because served after the entree, it serves as both the salad and cheese course.