I got the (Salem) Bleus

With limited veggie options in my fridge, I came up with this hodge-podge salad recipe which I intend to cart with me to work tomorrow.

I've been craving bleu cheese, as of late, and wanted to include some delicious crumbles to top off my masterpiece.

Ingredients:
Green Lettuce
1 Gala Apple (Sliced with a fantastic convertible mandolin slicer I purchased from Sur la Table)
3 Red Radishes
1 Baby Turnip
3 tablespoons Salem Bleu Cheese
1 tablespoon chopped walnuts
1 tablespoon dried cranberries

To be topped off with a lemon and olive oil vinaigarette, flavored with rosemary, salt, and fresh cracked pepper.