But the shaved fennel and apple salad, with toasted walnuts and clean-flavored cider vinaigrette, was nicely balanced, as was a plain mix of crisp, chopped romaine (called cesare, though not the classic Caesar salad).

Jean-Georges Vongerichten, the chef at Jean Georges, uses it to make a typical fennel and apple salad.

This recipe for red cabbage and apple salad with ginger vinaigrette delights for just 215 calories.

The roasted beets the menu promises with the West Coast greens and apple salad are pickled and the eggplant in the mozzarella rollatini is undercooked (and the rollatini itself is underseasoned).

But yucca fries tended to be dried out at the edges, poached apple salad suffered because the apples were in cumbersome wedges and Durango nachos tended to the soggy.

Or, try this recipe for red cabbage and apple salad with ginger vinaigrette.

Place the diced apple, hazelnuts, salad leaves and herbs into a bowl and add the cooked chicken livers and chorizo.

We especially liked the grilled shrimp wrap with black bean mango salsa ($8.75) and the roast beet and apple salad with blue cheese crumble and candied walnuts ($8.50).

Appetizers include salmon tartare, with a shaved fennel and green apple salad; jumbo ravioli of roasted Maine lobster and shrimp, and a tart of herb goat cheese and caramelized onions.

It is a postmodern design with long jagged chards of rice flour wafers, which alternate with levels of curried peekytoe crab and apple salad.