Autumn Salad of Mixed Baby Lettuces with Balsamic Vinaigrette, Granny Smith apple, California walnuts and Gorgonzola cheese

Balsamic Vinaigrette
(Serves 10)
1 cup Olive Oil
1 cup Canola Oil
4 tablespoons Balsamic Vinegar
4 tablespoons Red Wine Vinegar
2 tablespoons shallot, minced
1 teaspoon Dijon mustard
1 teaspoon fresh garlic, minced

Place vinegars, Dijon, shallots and garlic in blender cup; Cover. Whisk together; drizzle oils in slowly thru the lid, mixing on medium speed. Season with salt and pepper to taste.

Toss spring mix with vinaigrette; top with walnut pieces, Gorgonzola cheese and julienne Granny Smith apple. Serve immediately.