Pecan Apple Salad

¼ cup olive or vegetable oil
2 tablespoons cider vinegar
2 tablespoons lemon juice
½ teaspoon granulated sugar
¼ teaspoon sea salt
½ teaspoon Worcestershire sauce
¼ cup crumbled bleu cheese
2 cups broken lettuce
1 cup celery; sliced
½ cup Pecan Valley Pecan Pieces
¼ cup raisins
3 cups eating apples

1. Combine oil, vinegar, lemon juice, sugar, salt, Worcestershire sauce and bleu cheese in jar with tight-fitting cover. Shake well to blend; chill.
2. Place lettuce in large bowl with celery, pecans and raisins; cover and place in refrigerator to keep chilled until serving time.
3. Wash, quarter and core apples; cut into bite-size chunks; add to salad bowl.
4. Pour bleu cheese dressing over salad; toss lightly to mix.