- 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)
- 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.