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	Autumn Dinner Salad

Balsamic Vinaigrette
1 tsp dry mustard		1/2 tsp onion juice
1/2 tsp seasoned salt		1 clove garlic, crushed
1/4 tsp black pepper		3/4 cup olive oil
3 tbsp balsamic vinegar

Salad
2 tbsp butter		alfalfa sprouts
1/2 cup chopped walnuts		3 scallions, chopped
3 tbsp brown sugar		3-4 oz. crumbled blue cheese
1 firm apple or pear
Mixed salad greens: I use romaine, leaf lettuce, Boston lettuce and radicchio

To prepare the balsamic vinaigrette, combine the dry mustard, seasoned salt and pepper. Stir in vinegar,
onion juice and garlic. Let stand 1 hour. Just before serving, pour through a wire-mesh strainer to remove
garlic. Beat in olive oil with wire whisk and serve with salad.
To prepare salad, melt butter in skillet over med. heat. Add walnuts and brown sugar and saute till nuts
begin to soften. Remove from pan to cool. Wash and drain lettuce. Tear into bite-size pieces and place in a
large bowl. At serving time, core fruit and cut into pieces, Toss lettuce, fruit, sprouts, scallions and half the
nuts and cheese with balsamic vinaigrette. Sprinkle remaining nuts and cheese over top. Serve immediately.

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