1 tablespoon lemon juice
1/4 cup chopped walnuts
6-8 cups mixed salad greens*
1 cup shredded sharp cheddar cheese
1/2 cup dried cranberries (optional)
1/4 cup apple cider vinegar
2 tablespoons apple juice
2 tablespoons brown sugar
2 teaspoons Dijon mustard
1/8 teaspoon salt
pepper to taste
1 tablespoon olive oil
Preheat oven to 350 F.
Add lemon juice to 1 cup cold water; core apples, shred and place in lemon water; allow to stand while preparing other ingredients (prevents browning).
Place walnuts in shallow pan and toast at 3500 F until fragrant (about 5 minutes); watch closely to prevent burning.
Prepare salad greens by washing, drain well and tear as needed. Place on serving plates. Sprinkle with shredded cheese; drain apples and divide among serving plates; sprinkle with toasted nuts and optional cranberries.
Whisk together vinegar, apple juice, brown sugar, mustard, salt and pepper and olive oil. Drizzle dressing over salad and serve with crusty bread.
* NOTE: Salad greens may include baby spinach leaves, curly endive, lettuce, pre-mixed salad greens or other greens of your choice.