Butter Lettuce with Cider Dressing, Candied Nuts and Point Reyes Blue Cheese

Dressing:
½ cup cider vinegar (The Apple Farm's Apple Balsamic is the best)
Reduce vinegar in a pan with Mendocino Sweet Mustard
And 2 tsps sugar
Remove from heat and add ¼ cup virgin olive oil
Set aside

For Nuts:
¾ cup pecans or walnuts
Powdered sugar to cover
Peanut oil for frying

Cover nuts with water, place in sauce pan and boil for 5 minutes. Drain through colander and place on a towel and pat dry.
Bring peanut oil to 350 degrees.
Toss nuts in powdered sugar to absorb excess water. Fry nuts until brown. Lay out on aluminum foil to dry.

Assemble salad:
Lay leaves of butter lettuce out on plate. Slice Fuji apples and fan over lettuce. Crumble blue cheese and top with toasted nuts. Drizzle with dressing