For the Salad: Clean the romaine by dunking in ice water. Cut off stem end and use only the tender inner leaves. Cut the Stilton into 1 ounce wedges, or crumble. Toast the hazelnuts in a 300 F. degree until golden brown. Break up slightly or chop lightly. Cut apple wedges in thick slices and toss with a little olive oil seasoned with salt and freshly ground black pepper. Roast the apple slices in a 350 F. degree oven until warm, but still firm (about 20-30 minutes).

For The Vinaigrette: Place the apple juice, vinegar, dry mustard, chutney and the chopped garlic in a food processor. Process until smooth. Add the olive oil very, very, very slowly until incorporated (Add slowly to avoid having the vinaigrette break). Fold the chopped herbs in at the last minute. Season to taste with salt and freshly ground black pepper.

weeks in a sealed container in the refrigerator.

Chef's Notes: The addition of the unusual roasted apples, combined with the flavors of the vinaigrette and the Stilton makes for a wonderful salad. This versatile vinaigrette may be used on chicken, salmon or other meats, fish or poultry as a marinade or basting sauce.

This salad was featured on the menu of City Cafe. It was one of the items presented at a "What's Cooking" class at Whole Foods Market in Dallas on

Formatted to MasterCook for you on 4/4/97 and used with the permission of Chef Tramel by Terri Sonleitner Law <madcook@gte. Net>

The vinaigrette can double as a wonderful marinade and basting sauce.