2-3 cups mixed field greens
Champagne vinaigrette (recipe follows)
1/2 Granny Smith apple, peeled, cored, and cut into 1/2-inch dice

Directions
Tear the lettuce leaves into pieces and toss with 3/4 of the vinaigrette; toss the diced apples with the remaining vinaigrette. Place the tossed greens on 2 salad plates and sprinkle with the diced apples.

Champagne Vinaigrette:

1/4 cup extra virgin olive oil
1 tablespoon champagne vinegar
1 shallot, minced
Salt and freshly ground pepper to taste
1 tablespoon minced fresh chervil or parsley

In a small bowl, whisk all the ingredients together.

Serves 2