Directions

1. Mix cider vinegar with maple syrup, salt and mustard. Whisk in oil. Taste; adjust seasoning, if necessary.
2. To prepare walnuts, combine with maple syrup. Spread on a baking sheet lined with parchment paper and roast in a pre-heated 325°F (160°C) oven for 15 to 20 minutes, stirring every 5 minutes, until browned. Move parchment paper with walnuts from hot baking pan to a cooling rack. Nuts will crisp as they cool. Break them apart.
3. Place greens in a salad bowl and toss with only as much dressing as needed to coat them (about half the dressing—the rest will keep for 5 days in refrigerator). Garnish with apples, cheese and walnuts.