Apple and Red Onion Salad

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.