- Preheat the grill to medium-high.
- Mix together the lettuce, arugula, and apple in a large bowl.
- In a small bowl, whisk together the nut oil, canola oil, and cider vinegar. Salt to taste. Set aside.
- Place slices of Le Mamirolle cheese on the bread. Place on oiled barbecue grill. Cook covered about 1 minute.
- Add vinaigrette to lettuce mixture and toss gently. Divide among four plates. Garnish croutons with some wine jelly and then place on salad.
Variation:
Replace wine or port jelly with honey.
CHEF'S SECRET:
For an even quicker recipe, simply garnish salad with cubes of Le Mamirolle
cheese and serve it with Compliments N ut and R aisin Bread. Omit the wine jelly.