Mesclun Salad w/ Apple, Grapes and Stilton Cheese

Ingredients

For vinaigrette:
2 teaspoons Dijon mustard
1 tablespoon balsamic vinegar
3 tablespoons extra-virgin olive oil
1 teaspoon finely chopped fresh tarragon leaves or 1/4 teaspoon dried tarragon, crumbled

1/4 cup sliced almonds
20 red seedless grapes
1 crisp apple such as Fuji
8 ounces mesclun (mixed baby lettuces)
1/4 cup crumbled Stilton cheese (about 1 ounce)

Preperation

Make vinaigrette:
In a large bowl whisk together mustard and vinegar. Add oil in a slow stream, whisking until emulsified. Whisk in tarragon and salt and pepper to taste. Preheat oven to 350°F.

In a shallow baking pan toast almonds in middle of oven until pale golden, 6 to 8 minutes, and cool. Halve grapes. Core apple and cut into 16 wedges. Add mesclun to vinaigrette and toss to coat well.
Divide greens and apple slices among 4 plates and top with grapes, cheese, and almonds.

Serves 4.