I celebrated the first weekend of fall by picking apples and attending a college football game  – both felt seasonally appropriate. I picked as many Macouns (cross between a McIntosh and Jersey Black) as I could carry and selected three small pumpkins to bring home. The pumpkins are now on my window sill, and they make me happy every time I look at them. As for the apples, they are keeping crisp in the refrigerator. Since there are so many of them, I decided to make one of my favorite dishes, apple salad. There are several variations to the classic apple salad, but mine is below.

For 2 generous servings:

- 2 fresh apples, cut into 1" cubes
- 5 stalks of celery, chopped
- 1/2 cup raisins
- 1/3 cup chopped walnuts (optional)
- 1/4 cup blue cheese crumbles
- juice of half a lemon
- apple cider vinaigrette
*I don't usually measure, so the amounts above are estimates. Adjust ratios to suit your taste buds!

Chop apples and place in bowl. Squeeze half a lemon and pour juice over apples. Add celery, raisins, and walnuts. Drizzle vinaigrette and toss. Top with blue cheese and toss again.