Honeycrisp Cobb Salad

• FOR THE DRESSING:
• 1 cup Apple Cider
• 1 stick Cinnamon
• 1/2 cups Apple Cider Vinegar
• 1/8 cups Aged Balsamic Syrup
• 1 Shallot, Minced
• 1 Tablespoon Dijon Mustard
• 1 teaspoon Salt
• 1 teaspoon Freshly Ground Black Pepper
• 1 cup Canola Oil
• FOR THE SALAD:
• 2 whole Large Honeycrisp Apples
• 3 Tablespoons Fresh Lemon Juice, Divided
• 2 Medium Avocados
• 3 cups Shredded Romaine Lettuce
• 3 cups Shredded Iceberg Lettuce
• 1 cup Crumbled Goat Cheese
• 6 slices Bacon Cooked, Crumbling Optional
• 1 cup Candied Walnuts

1. For the dressing:
2. Cook the cider and cinnamon stick in a saucepan over medium heat, stirring occasionally, 10 minutes or until cider is reduced to 1/4 cup. Remove from heat, and cool completely (about 20 minutes).
3. Transfer cider mixture to a bowl, discarding cinnamon stick. Whisk in vinegar, balsamic syrup, minced shallot, mustard, salt and pepper. Add oil in a slow, steady stream, whisking constantly until smooth. Set aside.
4. For the salad::
5. Cut apples into 1/8-inch matchsticks; toss with 2 tablespoons of the lemon juice.
6. Peel and quarter avocados; toss with remaining 1 tablespoon of lemon juice.
7. Toss together the lettuces and arrange on a large serving platter. Arrange apples, cheese, bacon, walnuts and avocado over salad greens.
8. Drizzle dressing over finished salad.

dressing, apple cider, cinnamon, apple cider vinegar, syrup, shallot, dijon mustard, salt, freshly ground black pepper, canola oil, salad, apples, lemon juice, avocados, shredded romaine lettuce, goat cheese, bacon, walnuts

Taken from tastykitchen.com/recipes/salads/honeycrisp-cobb-salad/ (may not work)