This vinaigrette recipe uses Honeycrisp apple cider, raw honey, olive oil, apple cider vinegar, Dijon mustard, shallots, and spices.
Place all vinaigrette ingredients into a little salad dressing shaker and shake to combine.
Combine lemon juice and water into a medium sized bowl. Place diced apples into lemon water until ready to build the salad. Place Baby Argula leaves into a large bowl, sprinkle with blue cheese crumbles, thinly sliced fennel, and then add diced apples and walnuts. Toss all ingredients. Place salad into individual bowls and then drizzle with Honeycrisp Apple Cider Vinaigrette. Top with dried cranberries and shoestring potatoes if desired for added color and flavors.