Ingredients

serves 4

　　

For the Dressing

1 tablespoon champagne vinegar

　　1 tablespoon grainy Dijon mustard

　　Coarse salt and freshly ground pepper

　　3 to 4 tablespoons extra-virgin olive oil

　　1/2 cup walnut halves, toasted and finely chopped

　　

For the Salad

8 cipollini onions (about 4 ounces), peeled and halved if desired

　　1/2 cup balsamic vinegar

　　Coarse salt and freshly ground pepper

　　2 tablespoons unsalted butter

　　1 medium apple (preferably Golden Delicious), cored and cut into 1/2-inch-thick slices

　　8 slices French cooked ham or boiled ham

　　1 head Bibb or Boston lettuce, leaves separated

　　3 ounces Gruyère cheese, thinly sliced

　　8 slices rustic bread, for serving

　　

Step 1

Make the dressing: Whisk champagne vinegar, mustard, and 1/2 teaspoon salt in a medium bowl. Gradually add oil, whisking until emulsified. Stir in walnuts. Season with pepper. Set aside.

　　

Step 2

Stir onions, balsamic vinegar, and 1/2 teaspoon salt in a skillet; season with pepper. Bring to a boil. Reduce to a simmer. Cook, stirring occasionally, until onions have absorbed most of the liquid, 8 to 10 minutes. Drain. Let onions cool.

　　

Step 3

Melt butter in a medium skillet over medium-high heat. Add apple; cook, flipping once, until just beginning to brown and soften, 1 to 3 minutes per side. Remove from heat; set aside.

　　

Step 4

To serve, arrange 2 slices of ham on each of 4 plates. Toss lettuce with dressing; divide among plates. Arrange cheese and apple slices on top, evenly dividing among plates. Garnish each plate with 2 onions. Serve with bread.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.