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Place the first 5 ingredients in a mason jar (or other "shakeable" jar with lid) and shake vigorously. Add salt and pepper to taste. Give one last shake . . . VOILA! Pour half of the vinaigrette in the bottom of your serving bowl and reserve the remaining half. Slice fennel on a mandolin and toss with a bit of the reserved vinaigrette. Place the walnuts in a saute pan over medium heat, tossing frequently to prevent burning. When the nuts are fragrant and a golden brown, remove from the heat and let cool. Add lettuce, fennel, apple, grapes, and walnuts to your serving bowl, and toss gently with the vinaigrette. Drizzle in additional vinaigrette and toss again if necessary. Top with crumbled Manouri. Serve immediately.
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Peel, core, and spiral-slice apples in seconds — pie prep
Adjustable stand — hold cookbook or tablet at eye level while cooking