INGREDIENTS:

3 ENZA Jazz™ apples
½ cup (119 ml) crumbled Feta cheese
½ cup (119 ml) toasted walnuts, coarsely chopped
Watercress, for plating
1 recipe Dijon-Dill Vinaigrette (below)

METHOD:

Core apples and slice into ¼ inch thick slices. Set aside ¼ of the Dijon-Dill Vinaigrette and toss remaining with apples until coated well.

Arrange watercress on 4 salad plates and drizzle with reserved vinaigrette. Divide apples between plates; sprinkle with Feta cheese and walnuts.
Serve immediately.

Serves 4

DIJON-DILL VINAIGRETTE

½ cup (119 ml) olive oil
2 tablespoons (30 ml) red wine vinegar
1 ½ teaspoons (7 ml) Dijon-style mustard
½ teaspoon (2 ml) dill weed, finely minced
Whisk together all ingredients until well combined.