1/3 c balsamic vinegar (available at most grocery stores)
2 tsp Dijon mustard
1 1/2 tsp fresh thyme leaves, finely chopped
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 c olive oil
In a small bowl, mix together all ingredients except oil. Using a whisk, add oil in a thin stream, whisking constantly, until dressing is thick and emulsified. Store in refrigerator, then bring to room temperature to serve. Makes about 1 1/2 cups.
For each serving: assemble washed, chilled lettuces on individual plate. Sprinkle with a tablespoon or two of chopped walnuts and two tablespoons crumbled Gorgonzola or blue cheese. Add slices of apple (any variety, but Gala is particularly good). Drizzle with vinaigrette.
Prep Tips: If dressing is too tart for your taste, whisk in a pinch of sugar. When using dried thyme, use 1/2 teaspoon of leaves only – ground thyme can be bitter. White pepper, which has a more delicate flavor, may be substituted for black pepper.