Recipe: Autumn Salad [edit]

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2	c. each kale, escarole
	red leaf lettuce, torn into bite-size pieces
4	scallions, chopped, including green tops
4	broiler-fryer breast halves, cooked
	cubed
½	c. orange cheddar cheese
2	lg. McIntosh or other crisp red apples, chopped
½	c. Muenster cheese
⅓	c. Monuka raisin
⅓	c. golden raisins
2	tbsp. butter
⅓	c. blanched almonds
¼	c. sesame seeds
5	strips bacon, cooked crisp
	chopped
	Dressing, recipe follows
½	c. white vinegar
½	c. olive oil
¼	tsp. dry mustard
¼	tsp. lemon pepper
½	tsp. salt or to taste
1	tsp. tarragon
1	tsp. sugar
1	clove garlic, pressed

Step 1	Melt butter in small saucepan. Add almonds and sesame seeds and saute until golden brown. Cool. In a large glass salad bowl, combine greens and scallions. Layer in order listed chicken, cheese, apples and raisins. Add cooled almonds, sesame seeds and bacon. Drizzle dressing to taste over top.
Step 2	Whisk together all ingredients.