Years ago when I attended my first cookbook award brunch in New York City, I was privileged to be seated next to Jacques Pépin. Since we were both then living in Connecticut and both nominees for a cookbook award, we struck up an easy, friendly conversation. During the course of the meal, he mentioned an unusual salad he'd prepared for his wife and then young daughter the evening before. Since that day, I have seen Jacques and his daughter prepare the same salad on their television cooking show. The combination of flavors and textures makes an interesting first course for most any meal. And, unlike most pre-dressed salads, this one is very low in fat.

3	Jonathan apples, about 1 pound (480 g) total, unpeeled, but halved and cored

8	ounces (240 g) shiitake or button mushrooms, cleaned and sliced

salt (optional)

freshly ground pepper to taste

6	crisp large lettuce leaves

Cucumber-Scallion Dressing:

1/3	cup (75 g) finely chopped, seeded cucumber

1	scallion, white part and 1 inch (2.5 cm) green, finely chopped

1/2	tablespoon (7.5 ml) chopped fresh dill or 1/2 teaspoon (2.5 ml) dried dill weed

1	large clove garlic, minced

3/4	cup (170 g) plain nonfat yogurt

1	tablespoon (15 ml) fresh lemon juice

1/2	tablespoon (7.5 ml) olive oil

1	teaspoon (5 g) sugar

1/4	teaspoon (0.6 ml) salt (optional)

1. Place the mushrooms and apples in a salad bowl. Season with salt (if using) and pepper to taste.
2. In a small bowl, whisk together the dressing ingredients. Pour over the apples and mushrooms; toss to mix well.
3. Arrange the lettuce leaves on small salad plates and top with salad. Serve immediately.

Note: Once dressed, both the apples and mushrooms render some liquid. If made ahead, pour off most of the accumulated liquid before serving.