Apple Salad with Asiago Cheese and Maple-Dijon Vinaigrette

Fill a large bowl or the bowl of your salad spinner halfway with cool water, and add a large glass of ice. Plunge your greens into the cold water and set aside to crisp.
Place a skillet on the stove over medium heat. Add the walnut pieces and toast, stirring frequently, until their color starts to deepen and they begin to smell toasty. This should take 4-5 minutes. Watch them carefully so they don’t burn! Remove to a plate or bowl and set aside to cool.
½ cup walnut pieces
Make the dressing: place the apple cider vinegar, maple syrup, Dijon mustard, sea salt, and EVOO in a jar with a lid and shake well for at least 15 seconds. Alternatively, use an immersion blender or a whisk to mix. Dip a piece of lettuce into the dressing and give it a taste, and add more salt by the pinch if needed.
3 tablespoons apple cider vinegar, 2 tablespoons pure maple syrup, 1 teaspoon Dijon mustard, ¼ teaspoon fine sea salt , ¼ cup extra virgin olive oil
Core and slice (or chop) your apples.
2 sweet-tart apples
Drain and spin your greens and add them to a salad bowl or platter. Add the apples, dried cranberries, toasted walnuts, and Asiago cheese. (NOTE: If you are not serving the salad immediately, I recommend tossing the apples with a bit of dressing and keeping them separate to prevent browning.)
4 cups mixed greens, ½ cup dried cranberries , 2 ounces Asiago cheese
Just before serving, add the dressing to the salad and toss to combine. Top with extra Asiago cheese if desired.