'HAPPY HALLOWEEN'

"There is something haunting in the light of the moon;

it has all the dispassionateness of a disembodied soul,

and something of its inconceivable mystery."

~Joseph Conrad

'DEVIL'S NIGHT' ~ BLACK BEAN SOUP

( http://en.wikipedia.org/wiki/Devil )

___________________

Try last years entry on Devil's Night ...

BLACK BEAN SOUP

~ perfect for a scary night

(featured in Diary of a Ho-Hum Housewife)

*

extra-virgin olive oil

1 bunch well-washed and chopped of leeks

4 cloves minced garlic

6 carrots, scraped and sliced diagonally

4 ribs celery (include leaves)

3 chopped jalapeno peppers

1 chopped red pepper

1 chopped yellow pepper

1/4 cup ground cumin

1/4 cup dried oregano

1 pound black turtle beans, soaked overnight in cold water

4 quarts organic chicken stock

1/2 cup fresh lime juice

1/2 cup sherry

1 bottle Corona beer

coarse salt & cracked pepper

1/2 Tbsp. McCormick's garlic pepper

1/2 cup fresh cilantro (1/4 cup dried)

Garnish:

sour cream

salsa

chopped green onions

• Saute leeks, garlic, carrots, celery and peppers in olive oil, stirring occasionally until wilted. Add cumin and oregano.
• Rinse and drain beans and add to pot. Cover with chicken stock. Bring to boil then gently simmer, uncovered, until beans are tender (about 2 hours).
• Add additional stock if too thick. Stir in lime juice, sherry and beer. Season to taste with salt & pepper (for those who like it hotter, add 1 tsp. crushed red pepper flakes).
• Add cilantro before serving. Garnish with sour cream, salsa, and chopped green onions
  (serves 8)

Note: This soup is SO tasty, double the recipe!

'AUTUMN'S SOUL'

"A photograph is usually looked at -

seldom looked into. "

~Ansel Adams

SUNDAY NIGHT SUPPER ~ BEEF TENDERLOIN SANDWICHES with SHIITAKE WINE SAUCE

"There is no season when such pleasant and sunny spots may be lighted on,

and produce so pleasant an effect on the feelings,

as now in October.

- Nathaniel Hawthorne

~ Sunday neighborhood tour

BEEF TENDERLOIN SANDWICH with SHIITAKE WINE SAUCE

~ Easy supper adapted from FOOD & WINE (October 2006)

*

1 stick unsalted butter, cut into Tbsps.

6 minced coves garlic

4 minced scallions

1 1/2 pounds stemmed shiitake mushrooms, thinly sliced

2 tsp. minced rosemary

1 1/2 tsp. dried thyme

coarsely ground black pepper

2 cups organic beef stock

2 cup dry red wine

1 Tbsp. soy sauce

1 tsp. cornstarch dissolved in 1 Tbsp. cold water

coarse salt

2 baguettes

2 lbs. filet mignon, sliced 1/2 inch thick

extra-virgin olive oil, for brushing

• In large, deep skillet, melt 4 Tbsp. of butter. Add 1/3 of the minced garlic and all of the scallions. Cook over moderately high heat for 1 minute. Add shittakes and cook until slightly softened, about 2 minutes. Add rosemary, thyme and 1 tsp. of pepper. Cook over moderate heat, stirring occasionally until shiitakes begin to brown, about 5 minutes. Add stock, wine and soy sauce. Bring to boil. Simmer gently until reduced to 1 cup, about 40 minutes. Stir cornstarch mixture and whisk into liquid. Cook, stirring, until slightly thickened, about 2 minutes. Season with salt; keep warm.
• Preheat broiler. Cut baguettes into thirds and split the pieces lengthwise, taking care not to cut all the way thorough.
• In small saucepan, melt remaining butter. Add remaining minced garlic and cook over low heat about 4 minutes. Brush garlic butter on baguettes and sprinkle lightly with salt. Broil bread, cut side up for about 1 minute, until golden.
• Preheat grill. Brush tenderloin slices with oil; season with salt & pepper. Grill meat until medium-rare, about 5 minutes. Dip meat in mushroom sauce and arrange on baguettes. Spoon mushroom sauce on top, close sandwiches and serve with good red wine. (6 servings)

"I THINK THAT I SHALL NEVER SEE ... A POEM AS LOVELY AS A TREE"

TREES

~ Sergeant Joyce Kilmer

165th Infantry (69th New York), A.E.F.

(Born December 6, 1886; killed in action near Ourcy, July 30, 1918)

_____

I think that I shall never see

A poem lovely as a tree.

A tree whose hungry mouth is prest

Against the earth's sweet flowing breast;

A Tree that looks at God all day,

And lifts her leafy arms to pray;

A tree that may in Summer wear

A nest of robins in her hair;

Upon whose bosom snow has lain;

Who intimately lives with rain.

Poems are made by fools like me,

But only God can make a tree.

~ Autumn joy

FRIDAY NIGHT SEAFOOD SUPPER ~ PAN-SEARED SCALLOPS with CHAMPAGNE GRAPES & ALMONDS

"There is no fruit like the ripened grape ...

reaping both colossal pleasure and heartache."

~ Ho-Hum Housewife

~ Fruit of the vine

________________

PAN-SEARED SCALLOPS with CHAMPAGNE GRAPES & ALMONDS

"In sauces or sides, roasted or sauteed, grapes add a burst of flavor to all kinds of autumn dishes," says Nina Elder. "Despite their name, Champagne grapes aren't used to make the sparking wine. Legend has it that the grapes were so named because the tiny clusters of fruit resemble the bubbles in a glass of Champagne." This delicious shared recipe is compliments of a beloved clipping from Bon Appetit (October 2005)

*

16 large sea scallops, side muscles removed

5 Tbsp. unsalted butter, divided

1 12 Tbsp. minced shallots

2/3 cup Champagne grapes (about 4 oz.) or black grapes, halved

1 1/2 Tbsp fresh lemon juice

1/3 cup toasted sliced almonds

1 1/2 Tbsp. chopped fresh Italian parsley

• Sprinkle scallops with salt & pepper.
• Melt 3 Tbsp. butter in very large skillet over medium-high heat. Cook butter until beginning to brown, about 2 minutes. Add Scallops; cook 2 minutes per side.
• Transfer scallops to plate; tent with foil.
• Melt remaining butter in same skillet over medium-high heat. Add shallot and grapes; saute until shallots are golden, stirring occasionally, about 2 minutes. Stir in lemon juice and any accumulated scallop juices. Bring mixture to boil; season with salt & pepper. Stir in almonds and parsley.
• Place 4 scallops on each of 4 plates. Spoon sauce over and serve.

(4 appetizer servings)

Note: Pair with a a crisp, ripe Sauvignon Blanc.

(http://www.michiganwines.com/)

"COUNTRY ROADS ... TAKE ME HOME"

~ Canopy of color - Lehman Road

(Northeast Michigan)

~ Touring Northeast Michigan

'THE MIGHTY AU SABLE' ~ RAINBOW TROUT HEMINGWAY with LEMON BRANDY BUTTER SAUCE

~ Autumn touches the 'Mighty' Au Sable

(Huron National Forest)

( http://www.ausablerivermichigan.com/ )

The AuSable River

"The AuSable River is without question Michigan's most famous trout stream. The four branches--the East, Middle, North and South--draw fly-fishers from around the world. After the confluence of the East and Middle branches just west of the City of Grayling, the Mainstream, as it is called, is joined by the South Branch and then the North Branch before it flows over 200 miles to Lake Huron at the City of Oscoda.
Indian tribes of the region had known the importance of the AuSable's waterway for years before French trappers began exploring the area over 300 years ago. Although Michigan's northern interior remained uncharted until the 1830's, early explorers used the AuSable as a mid peninsula route from Lake Huron to Lake Michigan by following the river upstream, portaging through Lake Margrethe and then downstream on the Manistee River.
Rube Babbit, the first Conservation Officer in Crawford County, who has been credited with first planting brook trout in the AuSable River and significantly contributing to the evolutionary design of the traditional AuSable Riverboat. After Michigan was granted statehood in 1837, railroads opened the region to logging and numerous dams were constructed on the AuSable to support the log drives. The railroad and lumber boom gave rise to many northern Michigan cities and brought many sportsmen to the banks of the AuSable. By the 1890's the reputation of the AuSable's fishery was drawing fishermen from around the world.
Along with many towns of the logging boom of the 1800's, the grayling, a formerly abundant native fish on the AuSable and the City of Grayling's namesake, has all but disappeared and is now a protected species. Now the trout, originally non-indigenous to the AuSable, holds top billing. Many areas of the prime trout habitat of the AuSable are now designated as fly fishing only and "catch and release" fishing only."

( http://www.troutbums.com/Fishing/?fuseaction=article&ArticleID=80706 )

__________________

RAINBOW TROUT HEMINGWAY

with Lemon Brandy Butter Sauce

~ Known as an avid fly-fisherman, here is a delicious Hemingway adaptation compliments of the historic Walloon Lake Inn (The Connoisseur Up North)

*

4 9-oz. boned trout

2 Tbsp. chopped shallots

3 Tbsp. fresh lemon juice

salt & pepper to taste

6 Tbsp. butter

1 cup sliced mushrooms

1/4 cup brandy

• Preheat a heavy saute pan. Add 1 Tbsp. butter, and when it starts to brown place trout in pan, flesh side down, and brown briefly (2-3 minutes). Repeat for all trout.
• Place all trout on oiled cookie sheet and bake at 400-degrees until flesh is firm, about 15 minutes.
• Meanwhile, saute shallots and mushrooms in butter, add lemon juice and brandy )use care in case the brandy flames). Season with salt & pepper and pour over plated trout. (Serves 4)
• (The Inn's David Beir says, "It is essential that the trout be fresh. By the time an Idaho trout makes it to Northern Michigan, it's too late. Fresh trout have a slimy touch to their skin.")

'HARVEST TIME' at CHATEAU CHANTAL ~ CHERRY GARCIA COOKIES

"And Noah began to be a husbandman,

and he planted a vineyard."

~ Genesis 9:20

~ Harvest time at Chateau Chantal

(Old Mission Peninsula - Traverse City)

http://www.chateauchantal.com/

______________

CHERRY GARCIA COOKIES

(Marcy Goldman)

~ Delicious cookies served at breakfast (including the shared recipe)

____________________

1 cup dried tart cherries

1/3 cup cherry liqueur

Line 2 baking sheets wit parchment paper. Plump dried cherries by covering with boiling water, drain well and toss with cherry liqueur and let sit for a couple of hours or even better overnight. Drain well before adding to cookie mixture.

1/2 cup (room temp) unsalted butter

1/2 tsp. baking soda

1/2 cup sugar

1/2 cup brown sugar

1 egg

1 1/2 tsp. vanilla

1/4 tsp. almond extract

1/4 tsp. salt

1 1/2 cups flour

3/4 cup coarsely chopped white chocolate

1/2 cup coarsely chopped semi-sweet chocolate

1/2 cup coarsely chopped Macadamia nuts (optional)

• Cream butter with sugars, blend in egg, vanilla and almond extract. Fold i salt, baking soda and flour. Fold in cherries, chocolates, and nuts. Batter should be soft.
• Drop generous spoonful on baking sheet. Bake until lightly browned around edges 12-14 minutes. (2 1/2 dozen)

FRUIT OF THE VINE

"Grapes are the most noble and challenging of fruits."

~ Malcolm Dunn, 1867

~ Harvest Grapes

(Chateau Chantal ~ Old Mission Peninsula)

ON THE WINE TRAIL ~ GLUHWEIN (Spiced Apple Wine)

"Wine makes daily living easier, less hurried, with fewer tensions and more tolerance."

~ Benjamin Franklin

~ Peninsula Cellars

(Old Mission Peninsula)

http://www.peninsulacellars.com/

______________

GLUHWEIN : SPICED APPLE WINE

~ Heart warming recipe compliments of Peninsula Cellars

*

1 Bottle Peninsula Cellars Apple Wine

2 cinnamon sticks

1/2 orange peel

1 apple, quartered

1/4 cup sugar

1/4 tsp. vanilla extract

Heat to 135-degrees, hold for 30 minutes. Drink and enjoy!

TASTING THE HARVEST ~ MUSHROOMS AU GRATIN

~ Tall Ship Manitou, a replica of an 1800s "coasting" cargo schooner

~ Leelanau Cellars new tasting room
(Grand Traverse Bay)

( http://www.leelanaucellars.com/ )

_____________

MUSHROOMS AU GRATIN

~ Serve this creamy appetizer (Gunflint Lodge Cookbook) with crusty bread

*

1 cup fresh white bread crumbs
1/4 cup shredded Swiss or Gruyere cheese
1/4 cup freshly grated Parmesan cheese
1 Tbsp. chopped parsley
1 lb. fresh mushrooms (halved or quartered if large)
4 tsp. clarified butter
3 Tbsp. finely chopped shallots, green onions (white part only), or onions
1 tsp. minced garlic
Pinch of dried thyme
1/4 cup dry sherry
1 cup heavy cream
salt, pepper, and cayenne pepper to taste
1 Tbsp. butter

• In medium bow, combine bread crumbs, cheeses, and parsley. Set aside.
• In large skillet over medium heat, saute mushrooms in clarified butter with shallots, garlic, and thyme until mushrooms are softened and lightly browned. Deglaze with sherry. Bring mixture to boil. Add cream; reduce until thickened to a saucelike consistency. Season to taste with salt, pepper, and cayenne. Spoon into shallow gratin dish and top with crumb-cheese mixture. May be make to this point up to a day ahead, covered, and refrigerated.
• To serve, dot the crumbs with butter. Bake in preheated 375-degree oven until crumbs are lightly browned and gratin is bubbling around the edges. ( Serves 6-8)

Note: For a true taste of Michigan, pair with a bottle of Leelanau Cellars signature

Tall Ship Chardonnay .

'HISTORIC FISHTOWN' (Leland) ~ LELAND SMOKED WHITEFISH with NORWEGIAN DILL-HORSERADISH SAUCE

~ Historic Fishtown

(Leland, Michigan)

( http://www.preservingfishtown.org/ )

_________________

LELAND SMOKED WHITEFISH with NORWEGIAN DILL-HORSERADISH SAUCE

~ Compliments of THE BLUEBIRD RESTAURANT & BAR

(The Connoisseur Up North)

*

2 lbs. smoked whitefish

1 tsp. sugar

1/2 tsp. fresh ground pepper

1 cup sour cream

1/4 cup drained horseradish

1/4 tsp. lemon juice

2 tsp. dry dill weed

Mix sauce ingredients well and spoon over fish, or serve n the side i a bowl. Garnish plates with lemon slices.

Note: Why not sample this with a fun bottle of the local wine ...

Good Harbor Fishtown White

( http://www.goodharbor.com/w-fishtown.shtml )

MICHIGAN WINE TOUR (Leelanau Peninsula) ~ BROILED WALLEYE with BASIL & PISTACHIO PESTO

"Penicillin cures, but wine makes people happy."

~ Alexander Fleming

(Scottish bacteriologist credited with discovering Penicillin)

~ Gill's Pier Vineyard & Winery

(Northport, Michigan)

BROILED WALLEYE with BASIL & PISTACHIO PESTO

~ Compliments of Stubb's Sweetwater Grill in Northport, Michigan

(The Connoisseur Up North)

_________________

PESTO

1/4 lb. fresh basil

1 oz. roasted garlic

1 Tbsp. balsamic vinegar

2 oz. extra-virgin olive oil

2 oz. pistachio nuts

1 tsp. fresh garlic

1 oz. Parmesan cheese

1/8 tsp. cayenne pepper

salt & freshly cracked black pepper to taste

WALLEYE

4 6-oz. walleye filets

1/4 cup Parmesan cheese

6 oz. chicken stock

1/2 cup fresh bread crumbs

4 oz. white wine

• Place all pesto ingredients (except oil) in processor and pulse until mixture is a coarse puree. Slowly drizzle in the oil while continuing to process until mixture is emulsified.
• Preheat oven to 400-degrees. Combine wine and stock tor use as broiling liquid.
• Scale walleye filets and remove all pinbones. Place filets, skin side down, in large, lightly buttered, broiling pan. Avoid any overlap. Spread pesto liberally and evenly over filets, then sprinkle with bread crumbs and Parmesan. Carefully add wine-stock mixture to pan, using just enough to cover the bottom of pan and the sides of the fish, but not the tops.
• Place pan in 400-degree oven for about 8 minutes, then place under ow-broil flame until coating is golden and fish is full cooked. (Serves 4)

Note: Don't forget to uncork a fine bottle of wine from Gill's Pier!

( http://www.gilspier.com/ )

OCTOBER WINE HARVEST ~ CHAMPAGNE SALAD with PEAR-GOAT CHEESE TARTS

"My only regret in life is that I did not drink more champagne."

~ John Maynard Keynes

~ L. Mawby Vineyard
(Leelanau Peninsula)

______________________



CHAMPAGNE SALAD with PEAR-GOAT CHEESE TARTS

~ A rich blend of autumn flavors from a treasured (November 2006)
SOUTHERN LIVING clipping

*

2 (5-oz.) bags gourmet mixed salad greens
1/3 cup dried cranberries

Sugared Walnuts
Pear-Goat Cheese Tarts
Champagne Vinaigrette

Combine salad greens and cranberries in large bowl. Arrange mixture on serving plate. Sprinkle evenly with Sugared Walnuts. top with 8 Pear-Goat Tarts. Serve immediately with Champagne Vinaigrette. (8 servings)

Sugared Walnuts

1 1/2 cup walnut halves

3/4 cup sugar

• Stir together walnuts & sugar in heavy saucepan over medium heat, and cook, stirring constantly, 8-10 minutes or until sugar melts and turns golden brown.
• Spread mixture in single layer on lightly greased was paper: cool. Break into pieces; store in airtight container up to 3 days.

Pear-Goat Cheese Tarts

1 (15-oz) package refrigerator pie crusts

2 (4-0z) Packages crumbled goat cheese

1-2 ripe chopped pears

2 Tbsp. honey

1/2 tsp. dried thyme

• Unfold pie crusts and cut each in half; ct each half into 3 pieces. Place 1 piece into lightly greased muffin cup in a muffin pan. Fold and press pastry piece to form a cup shape. Repeat procedure with remaining pastry pieces.
• Bake at 375-degrees for 8 minutes or until edges of pastries are lightly browned. Remove pan to wire rack.
• Stir together goat cheese and next 3 ingredients. Spoon evenly into pastry shells.
• Bake at 375-degrees 8-10 minutes or until thoroughly heated. Remove to wire rack, and let cool 2 minutes.

Champagne Vinaigrette

1/4 cup extra-virgin olive oil

1/4 cup Champagne vinegar

2 Tbsp. Dijon mustard

2 tsp. honey

3/4 tsp. salt

1/4 tsp. freshly ground pepper

Whisk together all ingredients. Cover and chill at least 30 minutes or up to 3 days.

Note: Pop open a delightful bottle from the many award-winning sparking wines from L. Mawby. You won't be disappointed!

(http://www.lmawby.com/)

A TASTE of NORTHERN MICHIGAN ~ BLACK BEAN MUSSELS & AWARD-WINNING WINE

~ Left Foot Charley Winery

(http://www.leftfootcharley.com/)

____________________

BLACK BEAN MUSSELS

~ This delicious recipe is compliments of AMICAL, the delightful Mediterranean bistro-style restaurant in downtown Traverse City.

( http://www.amical.com/about_us.php.)

*

1 dozen New Zealand cleaned Mussels

1 Tbsp. olive oil

1 Tbsp. garlic confit*

1 Tbsp. Black Bean-Garlic Sauce **

1/2 cup white wine

1 Tbsp. Diced shallot/scallion mix

1/2 diced fresh Roma tomatoes

1 Tbsp. thinly sliced basil

1 Tbsp. unsalted butter

1/4 tsp. Kosher salt & freshly ground cracked pepper

• Prep ingredients and heat a large wok over a high flame.
• Add oil and swirl to coat pan. Add shallot/scallion mix and saute. Add wine & mussels. Steam until they have opened slightly. Add more wine if needed (chicken stock works, too).
• Add black bean garlic sauce & garlic confit. Cook until liquid has been reduced by half. Stir in tomatoes & butter.
• Correct seasoning and serve immediately.

(Wine suggestion: pair with Left Foot Charley's Award-winning Pinot Grigio)

Note:

* Garlic confit is prepared by roasting garlic cloves covered completely in olive oil in a 350-degree oven. Remove from oil, allow to cool and puree. Reserve garlic-infused oil for dressing, cooking and other uses.

** Black Bean Garlic Sauce can be found at most local super markets in the Asian food section. We use Dynasty brand 7-0z jar.

~ The Village at Grand Traverse Commons

(http://www.thevillagetc.com/)

~ Grand Traverse Bay

(Traverse City)

HINTS of AUTUMN ~ FRESH APPLE CAKE with CARAMEL GLAZE

"The leaves fall, the wind blows, and the farm country slowly changes from the summer cottons into its winter wools."

- Henry Beston

~ Early October (Northern Michigan)

_____________

FRESH APPLE CAKE with CARAMEL GLAZE

~ Delightful dessert from the Junior League of Saginaw Valley cookbook,

Between the Lakes (A collection of Michigan recipes)

*

2 cup sugar

1 1/2 cups vegetable oil

3 eggs

2 tsp. vanilla extract

3 cups flour

2 tsp. cinnamon

1 tsp. baking soda

1/2 tsp mace

1/2 tsp. salt

3 cups diced apples

juice of 1 lemon

1 cup chopped walnuts

Caramel Glaze (below)

• Beat sugar and oil in mixing bowl until smooth. Add eggs 1 at a time, beating well after each addition. Add vanilla.
• Stir flour, cinnamon, baking soda, mace and salt together in bowl. Gradually add to egg mixture, beating constantly.
• Place apples n a bowl and sprinkle wit lemon juice. fold apples into batter. Add walnuts (the batter will be very thick). Spoon into well greased and floured bundt pan.
• Bake at 325-degrees for 1 1/4 hours.
• Remove from oven and cool on wire rack for 15 minutes. Invert onto serving plate and cool. Spoon Caramel Glaze over cooled cake. (16 servings)

Caramel Glaze

6 Tbsp. butter

6 Tbsp. brown sugar

1/4 cup heavy cream

1 tsp. vanilla extract

Melt butter in small saucepan. Add Brown sugar, cream & vanilla. Bring to rolling boil for 3 to 4 minutes or until mixture sheets off a spoon. Cool slightly.

FRESH TOMATO & BASIL BRUSCHETTA

" A man taking basil from a woman will love her always."

~ Sir Thomas Moore

FRESH TOMATO & BASIL BRUSCHETTA

~ Before frost hits the basil, once again treat yourself to this memorable appetizer

_______________

Bruschetta

Italian bread or french baguette
1 cup loosely packed chopped parsley
1/2 cup room temperature unsalted butter
1/2 tsp. coarse salt
freshly cracked pepper to taste
1/2 -3/4 cup grated Parmesan cheese


Tomato Topping

3 1/2 cups chopped & seeded ripe plum tomatoes
3 cloves minced garlic
3/4 cup chopped fresh basil leaves
1/3 cup extra-virgin olive oil
pinch of coarse salt
freshly ground pepper to taste

• Combine chopped tomatoes, garlic, basil, olive oil and salt & pepper. Let stand at room temperature.
• Preheat oven to 400-degrees. Blend butter, parsley, salt & pepper. Spread on bread. Dip bread in grated Parmesan cheese to cover surface. Bake 4-5 minutes or until golden brown.
• Slice bread in serving size pieces and top with tomato mixture.

OCTOBER LAKE EFFECT ~ COLEUS on the BEACH

~ Coleus planters

(Grand Traverse Bay - Traverse City)

AUTUMN FARE ~ MOUNTAIN TOWN SALAD

~ Oak leaves at the lake

______________

APPLE, DRIED CHERRY & WALNUT SALAD

with MAPLE DRESSING

(Mountain Town Salad)

_________________

~ From Mountain Town Station Brewing Company & Steakhouse in Mount Pleasant, Michigan (http://www.mountaintown.com/menu.aspx)

comes this delightful salad.

*

Maple Dressing:

1/4 cup mayonnaise

1/4 cup pure maple syrup

3 Tbsp Champagne vinegar or other white wine vinegar (e.g. balsamic)

2 tsp. sugar

1/2 cup vegetable oil

Salad:

1 5-oz. bag mixed baby greens (about 10 cups)

2 Granny Smith apples, peeled, cored, cut into matchstick-size strips

1/2 cup dried tart cherries

1/2 cup chopped toasted walnuts

• For Dressing: Whisk mayonnaise, maple syrup, vinegar, and sugar in medium bowl to blend. Gradually whisk in oil until mixture thickens slightly. Season to taste with salt & pepper. (Dressing can be prepared 3 days ahead. Cover and refrigerate. Rewhisk before using.)
• For Salad: Toss greens, apples, cherries, and 1/4 cup walnuts in large bowl to combine. Toss with enough dressing to coat. Divide salad equally among plates. Sprinkle with remaining 1/4 cup walnuts and serve.