for the vinaigrette:
1 cup apple cider
1-2 tsp chopped fresh thyme
2 Tbs finely diced onion
1/4 cup canola oil (or vegetable oil)
2 Tbs apple cider vinegar
2 tsp Dijon mustard
5 - 6 ounces mesclun mix
1/2 cup chopped walnuts, toasted in 1 tsp canola oil
approx. 1 cup grated cheddar cheese
2 medium apples, cored and thinly sliced
In order to use the apple cider for the dressing you'll need to reduce it down and let it thicken up a bit by adding 1 cup to a small stainless steel pot on the stovetop and adding 1 tsp chopped fresh thyme and about 2 Tbs finely diced onion and let it gently boil along to reduce down to about 3 - 4 Tbs.
While the apple cider is reducing down, add 1 tsp vegetable oil to a heavy bottomed pan on medium to medium high heat, add 1/2 cup chopped walnuts and toast those along until they're lightly browned and take them out of the pan to cool.
Once the cider has reduced down take it off of the stove, add it to a mixing bowl and add about 3 - 4 Tbs of canola oil and 1 - 2 Tbs apple cider vinegar and a dollop of Dijon mustard and whisk to combine.
Core and thinly slice as much apple as you like and toss that into a large mixing bowl on top of the mixed greens, add as much grated cheddar cheese as you like, and then toss everything with the apple cider vinaigrette to taste.
This salad would also be good with crumbled blue cheese or goat cheese instead of cheddar.