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Ingredients

• 3 tablespoons red-wine vinegar
• 2 tablespoons 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 apples, preferably Fuji, peeled and cut into wedges
• 2 teaspoons plus 1 tablespoon extra-virgin olive oil
• 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

Description

Roasted Apple & Cheddar Salad - The Huffington Post

Kitchen Daily