Salad time is here again

This is a simple, yet satisfying, recipe.  Filled with fruit and vegetables and just a little nut, it is quite filling as well.  The dressing is very tangy, but a nice contrast to the bitter endive. 

  3 Tbl Red Wine Vinegar                                  3 Cups Apple, Peeled And Wedged

  2 Tbl Apple Juice                                            2 Tsp Extra Virgin Olive Oil

  1 Tbl Extra Virgin Olive Oil                             6 Tbl Walnuts, Chopped

  1 Tbl Light Brown Sugar                                 3 Cup Baby Spinach

  2 Tsp Dijon Mustard                                       3 Cup Boston Lettuce, Torn

  1/8 Tsp Salt                                                    3 Cup Curly Endive, Torn

  Pepper, to taste                                              4 Ounce Cheddar, Cubed

Preheat oven to 400 degrees F.  Whisk together vinegar, apple juice, 1 tablespoon oil, brown sugar, mustard, salt and pepper in a small bowl, refrigerate up to two weeks.  Toss prepared apples with remaining olive oil in a bowl.  Spread evenly on a baking sheet. and roast, turning once or twice, until the apples are soft and golden, 25 to 30 minutes.   While the apples are roasting, toast walnuts in a small skillet ntil fragrant, about 5 minutes, let cool.  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 and walnuts. Serve immediately.