Mixed Field Greens with Toasted Walnuts and a Honey Apple Vinaigrette

Nuts:

1/4 cup Black walnuts

Coarse Salt

Pepper

Toast the Black Walnuts in a nonstick skillet over a low flame sprinkled with salt and pepper. Serve warm on salad.

Dressing:

1/4 cup red wine vinegar

1/2 cup olive oil

1/4 cup applesauce

Honey

Salt and Pepper to taste

Mix all and add only enough honey to bind the dressing.

Assemble salad and garnish with fresh apple slices.