Ingredients:
Makes six servings Dressing 1/4 cup walnut oil 1/4 cup light salad oil 1/4 cup apple cider vinegar 1 tablespoon Dijon mustard 1/2 teaspoon salt 1/4 teaspoon black pepper Whisk the two oils together in a mixing bowl; add the vinegar, mustard, salt and pepper. Whisk lightly, just enough to blend the ingredients. Set aside. Salad 1 small red onion, peeled 2 eating apples 1 tablespoon light cooking oil 1 head romaine lettuce, cut into 1/4-inch-wide ribbon 1 apple, thinly sliced, for garnish

Instructions:
Slice the onions into thin circles and the apples into 1/4-inch-thick rings. Place in mixing bowl, toss with 4 tablespoons of the dressing, and marinate for 30 minutes before grilling. Place romaine lettuce ribbons in a large mixing bowl, cover and refrigerate until ready to use. Lightly oil grill. Drain onions and apples, then grill over low to medium heat for 2 minutes on each side. Place grilled onions and apples in a mixing bowl, toss with 6 tablespoons of dressing and refrigerate until cool. Toss lettuce and dressing and arrange on plates; drain the onions and apples and arrange on top of lettuce. Garnish with thin slices of fresh apple. Tip: To lower the fat content, reduce the amount of oil in the dressing during preparation.