Apple-Escarole Salad with Gorgonzola and Walnuts

This salad is full of distinct, strong flavors. It's a great way to get new greens onto your plate.

1 Granny Smith apple, cored, quartered and sliced horizontally (1/4 inch slices)
1/4 cup gorgonzola cheese crumbles
1/4 cup walnuts halves
1 head escarole, torn into bite-size pieces

Dressing:
1 teaspoon Dijon mustard
1 tablespoon apple cider vinegar
1 small shallot, diced
1 tablespoon olive oil
1/4 teaspoon black pepper

Preheat the oven to 350 degrees.
Cover a sheet pan with parchment paper or a silicone baking mat. Place the apples on the pan and bake for five minutes. Flip the apples, add the walnuts to the pan, and bake another four minutes, until the walnuts are lightly toasted. Remove the pan from the oven, but keep the oven on.
Remove the nuts from the pan and set them aside to cool slightly. Spread the cheese evenly on the apple slices. Chop the nuts and sprinkle them on the apples. Return the pan to the oven for two minutes, to melt the cheese slightly.
While the apples and nuts are cooking, whisk together all the ingredients for the dressing in a small bowl.
Toss the escarole with the dressing in a large ovenproof bowl. Place the bowl in the oven for two minutes, just to warm the greens.
Remove both the greens and the apples from the oven. Divide the greens among four plates, and top with the apples.

Serving Size: Makes 4 salads with 2 cups of greens per salad.