From: Chef Alvin Binuya, Madoka, Bainbridge Island, WA. Yield: 24 servings. Honey Walnuts: 31/4 cups California walnut halves or large pieces 7⁄8 cup sugar 1/2 cup honey as needed for frying, vegetable or corn oil Ver Jus Vinaigrette: 1 cup ver jus 1 Tbsp. chopped shallots 1 tsp. salt as needed, black pepper, freshly ground 1/2 cup fireweed honey 2 cups pomace olive oil Salad: 8 to 10 heads butter lettuce, 11/2-13/4 lb. blue cheese 3 Granny Smith apples 1/2 cup ver jus vinagrette ...
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