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.