Ingredients

Serves 4

　　

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)

　　

Make vinaigrette:

Step 1

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.

　　

Step 2

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.

　　

Step 3

Divide greens and apple slices among 4 plates and top with grapes, cheese, and almonds.