Instructions: For the Vinaigrette: Mix oil, vinegar, honey, onion, mustard, salt and pepper to taste in mini-processor until well combined. (Can be made 1 day ahead and refrigerated. Let come to room temperature before using.) (Makes 1/2 cup)

For the Salad: Spread walnuts in single layer in baking pan and toast at 350 degrees until lightly browned and fragrant, 5 to 6 minutes. Sprinkle immediately with salt and cayenne pepper.

Place greens in large bowl. Add 1/2 Vinaigrette and apple slices; gently toss until coated. Taste and adjust salt and cayenne.

Arrange salad on 4 chilled plates, dividing evenly. Sprinkle with walnuts and Gorgonzola cheese. Serve immediately, passing remaining Vinaigrette, if desired.

This recipe yields 4 servings.

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