Autumn Salad Recipe
Yields: 6 servings

4 Fuji apples
4 Bosc pears
1 bunch red leaf lettuce
1 bunch frisee lettuce
1/4 c crumbled blue cheese
1/4 c toasted chopped walnuts
1/4 c Balsamic-Honey Vinaigrette (recipe below)
6 T Balsamic Glaze

1. Preheat oven to 425 degrees F.  Slice apples and pears into 1/2" rounds.  Using a 1-1/2" biscuit cutter (or water bottle cap,) remove the cores.
2. Place fruit rounds on a foil lined baking sheet coated with cooking spray.  Bake for 10 minutes for apples and 15 minutes for pears or until fruit has softened slightly, but maintains its shape.  Allow to cool to room temperature.
3. Stack slices, alternating apples and pears, 4-5 slices per stack.  (If preparing in advance, place stacks in a rectangular baker, cover with plastic wrap and refrigerate. Can be prepared one day in advance.)
4. When ready to serve, toss lettuce with balsamic vinaigrette and fill the center of each stack with lettuce.  Place one piece of frisee sticking up for decoration. (This portion can be prepared up to one hour in advance and stored in the fridge.
5. Squeeze balsamic glaze in a zig-zag pattern over salad plate.  Transfer stack to center of salad plate and place on top of glaze.  Top with blue cheese and walnuts.  Serve immediately. 

Balsamic-Honey Vinaigrette Recipe
Yields: 1/2 c
1/8 cup balsamic vinegar
2 tsp Dijon mustard
2 tsp honey
1/3 cup olive oil

1. In a small bowl combine the vinegar, mustard and honey. Whisk together until smooth. Slowly whisk in the olive oil.

This printable recipe from http://www.strandedincleveland.blogspot.com/