Shredded Apple Salad

2 apples

1 tablespoon lemon juice

1/4 cup chopped walnuts

6-8 cups mixed salad greens*

1 cup shredded sharp cheddar cheese

1/2 cup dried cranberries (optional)

1/4 cup apple cider vinegar

2 tablespoons apple juice

2 tablespoons brown sugar

2 teaspoons Dijon mustard

1/8 teaspoon salt

pepper to taste

1 tablespoon olive oil

Preheat oven to 350 F.

Add lemon juice to 1 cup cold water; core apples, shred and place in lemon water; allow to stand while preparing other ingredients (prevents browning).

Place walnuts in shallow pan and toast at 3500 F until fragrant (about 5 minutes); watch closely to prevent burning.

Prepare salad greens by washing, drain well and tear as needed. Place on serving plates. Sprinkle with shredded cheese; drain apples and divide among serving plates; sprinkle with toasted nuts and optional cranberries.

Whisk together vinegar, apple juice, brown sugar, mustard, salt and pepper and olive oil. Drizzle dressing over salad and serve with crusty bread.

* NOTE: Salad greens may include baby spinach leaves, curly endive, lettuce, pre-mixed salad greens or other greens of your choice.