Instructions: For the Dressing: Combine oil, lemon juice, mustard, garlic and Worcestershire in blender and blend until smooth. (

Makes about 1 cup)

For the Salad: Spread nuts on baking sheet and toast at 350 degrees until lightly browned, 10 to 15 minutes.

Wash and dry greens and romaine, tear into smaller pieces and place in large salad bowl. Cut endive into small pieces and add. Cut unpeeled apples into bite-sized chunks. Add to bowl along with cranberries and walnuts. Break up goat cheese and distribute over top. Add about 1/2 cup dressing, or more as needed, and toss until well blended.

This recipe yields 12 servings.

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