This is another simple salad from items around my kitchen. A fall apple, some leftover blue cheese in the fridge and pumpkin seeds left over from chocolate truffle making last month. I think it is fun to make salads this way and pair them with a vinaigrette that matches the salad’s style. I also think that whole unwashed heads of lettuce are underrated these days. I’ll admit, it’s great to get lettuce in a bag that is already washed and prepared – but whole head of red leaf lettuce torn into a bowl brings me back to my roots! Washing and drying lettuce was a childhood chore of mine and I’m happy to return to the duty from time to time. Red leaf lettuce is also more tender than romaine which pairs well with a light lemon & honey dressing. Mix a salad up from your kitchen sometime and get your creative juices flowing – or just try this recipe.

Fall Salad with Apples and Blue Cheese

• 1 head red leaf lettuce, washed, dried and torn
• 1 apple, cored and sliced
• blue cheese crumbles
• roasted and salted pumpkin seeds
• 1 lemon
• olive oil
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• salt & pepper