Roasted Fall Fruit Salad

Step 1: Nuts ... You can do this in the oven or on the stove top. I prefer the stove top because it is so quick. In a dry pan, add the nuts and cook on medium heat for 3-5 minutes. Keep an eye on them so they don't burn - they go very quickly. Remove to a plate to cool, then chop. These can easily be done in advance.

Step 2: Apples and Pears ... Add the apples to a medium size bowl. Then, in a measuring cup, add the butter, oil, calvados or brandy, fennel seeds, and lemon juice and microwave 10-15 seconds - just until the butter is melted. Pour that over the fruit and toss to combine.

Step 3: Using a slotted spoon, remove the apples from the butter brandy marinate and lay the slices on a baking sheet lined with parchment paper or foil (for easy clean up). Keep them on one side of the pan.

Step 4: Then add the pears to the same bowl and toss to combine. Once again, using a slotted spoon, remove the pears and lay on on the baking sheet, separate from the apples. Pour any extra liquid in the bowl over the apples and pears. Note: The reason for keeping the apples and pears separate is ... the pears will be done before the apples; that way, you can remove them first without having to sort through them on the pan.

Step 5: Bake ... Middle shelf in a 450 degree oven for 20 minutes; flip, then bake and additional 10 minutes. Remember, check your pears, they will cook faster than the apples. Once tender but not falling apart, remove your fruit from the oven and transfer to a plate to cool.

Step 6: Vinaigrette ... Add everything to a small cup or bowl and mix to combine.

Step 7: Salad and Serve ... Add the apples and pears to a serving platter along with the grapes. Then top with the cheese, nuts, and drizzle over the dressing. These is also very pretty served over a bed of mixed baby greens. ENJOY! It can be served chilled; but I prefer the apples and pears to be warm or room temperature.