This is recipe from the US Military's "Grill Sergeants" program at the Pentagon Channel
Bouquet of Greens with Apple, Red Onion and Balsamic Walnut Vinaigrette
2 cups spring mix or baby field greens 1 ea, 4 strips cucumber (shaved lengthwise) 1 ea Fuji apple (cut into wedges) 1 ea red onion (halved then sliced) 1/2 cup walnuts (toasted) 4 oz fresh goat cheese Optional crouton
Gather 1/2 cup of field greens and wrap them with cucumber slice. Arrange apple, onion, walnuts, and cheese around bouquet. Yield: 4 servings
Balsamic Walnut Vinaigrette
1 ea shallot, minced 3 Tbsp balsamic vinegar 2 tsp Dijon Mustard 1/3 cup extra virgin olive oil 1/3 cup walnut oil To taste salt and pepper
Whisk together shallot, balsamic, and dijon mustard. Add the walnut and olive oil in a slow stream while constantly whisking. Season with salt and pepper.