1/4 C. honey

2 T. plus 2 tsp. olive oil

2 firm apples, cored and cut lengthwise into 8 wedges

1 red or green bell pepper, cut into 16 strips

3 C. mixed salad greens and arugula

1/4 C. crumbled chèvre (goat) cheese

1/4 C. chopped walnuts, toasted

 

For the vinaigrette: Whisk together vinegar and honey. Add 2 T. 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 1T. vinaigrette; sprinkle with walnuts.