3 tablespoons fresh lemon juice
1 tablespoon honey
1 medium red apple, such as Jonathan or Macintosh
1 medium green or gold apple, such as Jonagold
2 tablespoons cider vinegar
4 tablespoons walnut oil
1 small shallot, minced
Salt to taste
Freshly ground pepper to taste
6 cups fresh seasonal salad greens rinsed and spun dry

1. Preheat the oven to 200 degrees F. Place a cooling rack over a large baking sheet.

2. In a shallow bowl, combine the lemon juice and honey. With a sharp knife or mandolin or similar slicer, cut the apples crosswise into thin slices right through the core. Dip each slice
into lemon juice mixture to coat and place on the rack over the sheet. Arrange the slices close together, but do not overlap them. Bake in the preheated oven for 50 to 60 minutes, or until
dry to the touch. They will be soft when they come out of the oven but will crisp up as they cool. These may be prepared early in the day and stored in tan airtight container until serving time.

3. In a large salad bowl, combine the vinegar and oil with the shallots, salt and pepper.
Add the greens and toss to coat. Divide the salad among 6 plates and top each with a few
of the dried slices.
Serves 6