4-6 servings

4 crispy apples or firm pears ( Bartlett) 1 tablespoon fresh lemon juice

Salad dressing

2/3 cup extra-virgin olive oil 3 tablespoons balsamic fig vinegar or good quality balsamic vinegar

2 tablespoons sherry wine vinegar

1 teaspoon whole grain Dijon mustard

3 tablespoons finely minced shallots ˝ teaspoon Kosher salt Freshly ground black pepper

Quickly whisk all ingredients until emulsified (thick).

Salad

7 cups Arugula or baby spinach, or mixed micro greens washed dried and torn in bite-size pieces

4 ounces goat cheese or crumbled blue cheese or Shaved Parmesan

1 cup walnut pieces

Toast the walnuts in a small dry skillet until browned, 3 minutes and set aside. Be careful- they burn easily. (If you don't have time to toast the nuts, just use them as is.)

Core apples or pears and if there are any brown spots on the fruit, cut them off.

Slice apples or pears into thin slices cut from top to bottom. Squeeze lemon juice on slices to prevent browning.

In a large salad bowl or on individual plates, mix salad greens, Add cheese, in chunks. Gently toss with the dressing. Chop walnuts coarsely and sprinkle on top.

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DO AHEAD TIPS

So you have no time to make salad or the dressing. What should you do? Try to make it 4 or 5 days in advance. Keep tightly covered and refrigerated. If you don't have time to do that, get a good quality ready made dressing, add some lemon juice and freshly ground pepper. Buy pre-packaged greens, nuts and dried cranberries or dried cherries and sprinkle on the greens. At least this will show that you care and are making a good effort to contribute to the feast.

AND JUST RELAX

Above all else, remember this is a time for sharing and for not getting anxious about the food. Take some short cuts - as long as what you buy is of the best quality- and get into the spirit of the season.

Offer to help - set the table, cut the bread, help with the dishes. Lending a hand to the host or hostess will be much appreciated on this busy day

About the author: Marybeth Gregg has been cooking, entertaining and giving cooking advice for almost 20 years, is well-known for her wonderful cuisine, great parties and started her successful cooking school several years ago. She has been featured in several newspapers, is currently working on cookbook. Visit her at www.cookwithconfidence.com