Roasted Apple And Cheddar Salad

• Dressing
• 3 tablespoons red wine vinegar
• 2 tablespoons apple juice
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon honey
• 2 teaspoons Dijon mustard (I only used 1 tsp)
• 1/8 teaspoon salt
• fresh ground pepper, to taste
• Salad
• 2 apples, preferably Fuji, peeled and cut into wedges
• 2 teaspoons extra-virgin olive oil
• 1 tablespoon extra-virgin olive oil
• 4 sprigs fresh thyme (may sub 1/4 teaspoon dried)
• 1/4 cup chopped walnuts
• 3 cups Baby Spinach
• 3 cups torn boston lettuce
• 3 cups torn curly endive lettuce
• 2/3 cup grated sharp cheddar cheese
• 4 teaspoons dried cranberries (optional)

1. Preheat oven to 400u0b0F.
2. To prepare dressing: Whisk vinegar, apple juice, 1 tablespoon oil, honey, mustard, salt and pepper in a small bowl.
3. To roast apples and prepare salad: Toss apples with 2 teaspoons oil and thyme in a medium bowl; spread evenly on a baking sheet. Roast, turning once or twice, until the apples are soft and golden, 25 to 30 minutes. Discard fresh thyme, if using. Let cool.
4. While the apples are roasting, toast walnuts in a small baking pan until fragrant, about 5 minutes. Let cool.
5. Just before serving, combine spinach, lettuce and endive in a large bowl; toss gently to mix. Divide the greens among 6 plates, drizzle with dressing and top with cheese, roasted apples, walnuts and dried cranberries (if using). Serve immediately.

dressing, red wine vinegar, apple juice, extravirgin olive oil, honey, salt, fresh ground pepper, salad, apples, extravirgin olive oil, extravirgin olive oil, thyme, walnuts, spinach, boston lettuce, torn curly endive lettuce, cheddar cheese, cranberries

Taken from www.food.com/recipe/roasted-apple-and-cheddar-salad-437425 (may not work)