Crisp Autumn Salad [with Maple Mustard Dressing]

1/2 lb. mesclun or spring mix
3 crisp apples, cored and thinly sliced
2 c. thinly sliced fennel bulb
24 large grapes, halved and seeded
3/4 red onion, thinly sliced
3/4 c. toasted walnuts*
3/4 crumbled Stilton cheese (2 oz).

Dressing:

3 T. pure maple syrup
1-1/2 T. Dijon mustard
6 T. apple cider vinegar
1-1/2 T. extra virgin olive oil
Salt and ground black pepper to taste

*Toast walnuts in a single layer on an unoiled backing tray at 350 degrees for about 5 minutes, until fragrant and brown.

Arrange the mesclun on individual salad plates or a large flat platter. Top with the rest of the salad ingredients in an attractive tangle.

In a small bowl, whisk all of the dressing ingredients together with a fork. Pour over the salad and serve.

Serves 8.

Moosewood Restaurant Celebrates cookbook, p. 172.