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To make the Lemon-Oregano Vinaigrette:
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Whisk together the lemon juice, sugar, oregano, salt and pepper.
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Continue whisking while adding the olive oil in a steady stream, and beat until well blended.
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Whisk again just before serving.
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To make the Mixed Greens Salad:
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Put the greens into a large salad bowl, and toss with 6 tablespoons Lemon-Oregano Vinaigrette.
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Arrange the greens on 6 individual plates.
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Toss the green apple slices with 2 tablespoons vinaigrette, and divide among the plates, arranging them in fans on one side of the plate.
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Divide the toasted walnuts among the plates, placing them in a strip down the middle.
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Crack each frico in half, and nestle the halves among the greens in a fan shape.
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Serve.
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12
To make Frico:
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You will need: 6 Tbs.
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14
shredded Montasio or Parmigiano-Reggiano cheese
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Heat a nonstick skillet over medium heat.
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Spray with nonstick cooking spray.
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Sprinkle 1 tablespoon shredded cheese onto the skillet in a 3-inch circle.
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Repeat with more cheese circles as space allows.
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Cook the shredded cheese until all particles melt and the disk starts to brown, for about 4 minutes.
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Remove the skillet from the heat, and allow the disks to cool slightly and to firm.
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Carefully slide each disk from the skillet, and set aside on a flat surface to cool completely.
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Repeat until all the cheese is used up, spraying the skillet as needed to prevent sticking.
