Apple Walnut Salad with Cheddar Croutons

Instructions

Preheat the oven to 350 degrees

Croutons:

Brush each of your baguette halves with a tablespoon of olive oil. Sprinkle the cheddar cheese evenly over each half. Bake for 15 minutes until the cheese is melted and slightly browned. Remove from the oven and cool completely. Cut into one inch cubes. Set aside.

Walnuts:

Melt 1 tablespoon of the butter in a skillet over medium low heat. Add the walnuts and cook, stirring until they are lightly toasted, about 3 minutes. Add the brown sugar and continue to cook, stirring until the nuts are evenly coated and lightly caramelized on both sides, about 2 minutes. Remove and place on a wax paper lined plate.

Apples:

Melt the remaining 2 tablespoons of butter in a skillet over medium heat. Add the apples slices. Cook, stirring carefully until both sides are caramelized, about 3 minutes. Do not overcook or they will be mushy. Remove from the pan and set aside.

Dressing:

In a small bowl, whisk together the apple cider, apple cider vinegar, and Dijon mustard. Slowly drizzle in the oil, whisking constantly. Add the shallots, salt and pepper.

To assemble:

In a large bowl, combine the lettuces, walnuts, and croutons and toss with enough dressing to coat lightly. Arrange the apple slices on top.