1/4 cup balsamic vinegar 1/4 cup honey 2 tablespoons plus 2 teaspoons olive oil 2 firm apples, cored and cut lengthwise into 8 wedges 1 red or green bell pepper, cut into 16 strips 3 cups mixed salad greens and arugula 1/4 cup crumbled chèvre (goat) cheese 1/4 cup chopped walnuts, toasted
For the vinaigrette: Whisk together vinegar and honey. Add 2 tablespoons oil, continue to whisk until blended.Set aside. Prepare barbecue (medium-high heat). Lightly brush apples with remaining oil; place on grill rack. Cover and grill apples about 8 minutes or until tender and light brown, turning occasionally. Divide salad greens among four serving plates. Arrange 4 apple wedges, 4 bell pepper strips, and 1/4 of the cheese over each serving. Drizzle with 1tablespoon vinaigrette; sprinkle with walnuts.
