Evenly distribute mixed greens onto chilled salad plates (1 c. each plate). Top greens with cheddar cheese, apples, red onions, cranberries and walnuts.Vinaigrette:Measure extra virgin olive oil into a small bowl. Slowly add the balsamic vinegar, whisking continuously. Add salt and pepper to taste and whisk until emulsified. Drizzle each plate with vinaigrette and serve immediately.Note:For this recipe we used a 1 to 1 ratio of oil to vinegar, creating a sweeter vinaigrette. If you would like to reduce the sweetness, alter your ratios to 2 or 3 parts oil to 1 part vinegar.An Olive Tap Original by Jean, Long Grove, IL
