A quick trip to a high end supermarket just across the street from the Queen Anne neighborhood Farmers Market in Seattle provided walnut oil, organic apple cider vinegar and candied walnuts to garnish a salad based on mixed lettuces from Full Circle Farms and apples from Baird Orchards.

(Serves 8)
For the Dressing:
2 tablespoons apple cider vinegar, preferably organic
6 tablespoons toasted walnut oil

1 teaspoon salt

1/2 teaspoon freshly ground black pepper
For the Salad:

3 large, ripe Gala or other crisp, sweet apples

12 ounces mixed baby lettuces, washed and spun dry
8 ounces Mt Townsend Creamery cheese curds, or other curds
3 ounces sugared walnuts, recipe follows or use store-bought

1.) To make the dressing, pour the vinegar and oil into a canning jar, add the salt and pepper and shake vigorously to combine.
2.) To make the salad, core the apples and cut them into quarter-inch batons or large julienne strips. Toss the apples strips with the lettuce, cheese curds and candied walnuts in a salad bowl.
3.) Dress the salad with the cider vinegar and walnut oil mixture and toss to coat the leaves. Distribute the greens and apples evenly between chilled plates and top each salad with any cheese curds and walnuts that settled at the bottom of the bowl.