Recipe by: Lorraine Graybill
Source: Causing a Stir, Dayton, OH Junior League, 2000
Serves: 6


Walnut Oil Vinaigrette

  • 80 ml (1/3 cup) red wine vinegar
  • 2 Tbsp Dijon mustard
  • 160 ml (2/3 cup) walnut oil
  • salt and freshly ground black pepper


  • 1 Tbsp butter
  • 1 medium onion, thinly sliced
  • 1120 ml (½ cup) dry white wine
  • 6 large handfuls of mesclun salad
  • 1 ripe Bartlett pear, chopped
  • 1 apple, chopped
  • 35 g (1/3 cup) walnut pieces, toasted
  • 230 g (8 oz) Blue cheese


To make vinaigrette – can be prepared up to three days ahead and refrigerated

  • Whisk together vinegar, mustard, salt and pepper in a mixing bowl. Slowly drizzle in oil, whisking constantly.
  • If making in advance, bring to room temperature and shake thoroughly before serving.

To make salad

  • Melt butter in a small skillet. Add onion, sauté until golden brown.
  • Add wine, simmer until liquid evaporates.
  • Combine sautéed onion, mesclun, pear and apple in a bowl.
  • Add enough vinaigrette to coat and toss. Place salad on serving plates.
  • Top with walnuts and cheese.

Download PDF version here: american-fall-salad-lorraine-graybill