¼ cup white wine vinegar

3 tablespoons water

1 tablespoon Dijon mustard

¾ teaspoon dill weed

¾ teaspoon ground nutmeg

¼ teaspoon salt

¼ teaspoon pepper

1/3 cup olive oil

4 large red delicious apples, cored and thinly sliced

1/3 cup crumbled blue cheese

3 tablespoons coarsely chopped walnuts, toasted

9 cup torn romaine

3 cups chopped watercress (about 1 ½ bunches)

In a small bowl, whisk the vinegar, water, mustard, dill, nutmeg, salt and pepper.  Slowly add oil while whisking.  In a large bowl, combine the apples, blue cheese, walnuts and 3 tablespoons dressing; toss to coat.  Cover and refrigerate for up to 4 hours.  Cover and refrigerate remaining dressing.  Just before serving, combine romaine and watercress in a large salad bowl; drizzle with remaining dressing and toss to coat.  Divide among salad plates; top with apple mixture.