Ingredients

• 3 tablespoon red-wine vinegar
• 2 tablespoon apple juice
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon honey
• 2 teaspoons Dijon mustard
• 1/8 teaspoon salt
• Freshly ground pepper, to taste
• 2 , preferably Fuji, peeled and cut into wedges
• 4 sprigs fresh thyme, or 1/4 teaspoon dried
• 1/4 cup chopped walnuts
• 3 cups baby spinach, or torn spinach leaves
• 3 cups torn Boston lettuce
• 3 cups torn curly endive
• 2/3 cup grated sharp Cheddar cheese

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Cooking Directions

Step 1

Preheat oven to 400°F.

Step 2

To prepare dressing: Whisk vinegar, apple juice, 1 tablespoon oil, honey, mustard, salt and pepper in a small bowl.

Step 3

To roast apples & 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.

Step 4

While the apples are roasting, toast walnuts in a small baking pan until fragrant, about 5 minutes. Let cool.

Step 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 and walnuts. Serve immediately.