Mixed Salad Greens (approx. 4-5 cups)

1 medium Granny Smith apple (7-8 oz.)

2-3 stalks celery

1 cup blue cheese, crumbled

1/2 cup pecan halves, toasted

Vinaigrette

2 tbsp. balsamic vinegar

1 tbsp. minced shallot

2 tsp. Dijon mustard

1/4 tsp. sea salt

Freshly ground black pepper

5 tbsp. extra-virgin olive oil

In a small bowl, whisk together the vinegar, shallot, mustard, salt and a few grinds of pepper. Slowly add the olive oil while whisking. Add 2 tbsp. of the crumbled blue cheese and stir in gently. (The vinaigrette tastes better if made up to two days ahead and stored in the fridge, tightly covered. Bring the vinaigrette to room temperature and whisk lightly just prior to serving.)

Place washed/dried salad greens on a platter or bowl. Cut celery into 1/4 inch slices and place in a medium size bowl. Peel, core and dice the apple into 1/4 inch cubes (you should have approx. 1 1/4 cups) and place in bowl with celery. Toss apple and celery with 1 - 2 tbsp. vinaigrette to prevent discoloring then place over salad greens on platter.

Just prior to serving toss the salad greens, the apple and celery root, pecans (reserve a few pecans for garnish) and blue cheese with the remaining vinaigrette. Season to taste with salt and pepper. (The blue cheese will add a little saltiness so take care not to over salt the salad).

Garnish with reserved pecans and enjoy!