Prepare the Roasted Apples:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Toss the Apples: Slice the apples into thin wedges, then toss them with olive oil, salt, and pepper.
3. Roast the Apples: Spread the apple slices in a single layer on a baking sheet and roast for 20-25 minutes, turning halfway through, until they are tender and slightly caramelized on the edges.

Make the Caramelized Shallot Vinaigrette:

4. Caramelize the Shallots: In a small saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped shallots and cook for 8-10 minutes, stirring occasionally, until the shallots are soft and golden brown.
5. Add the Vinegar and Mustard: Add the apple cider vinegar, Dijon mustard, and honey (or maple syrup) to the caramelized shallots. Stir well and cook for 1-2 minutes to combine the flavors.
6. Emulsify the Vinaigrette: Slowly whisk in the extra virgin olive oil until the vinaigrette is smooth and emulsified. Season with salt and pepper to taste. Set aside.

Assemble the Salad:

7. Toss the Greens: In a large bowl, toss the mixed salad greens with a little salt and pepper to season.
8. Add the Roasted Apples: Once the apples are roasted, allow them to cool slightly, then add them to the salad.
9. Add the Vinaigrette: Drizzle the caramelized shallot vinaigrette over the salad and toss gently to combine.

Serve the Salad:

10. Garnish and Serve: If desired, sprinkle toasted walnuts and crumbled blue cheese or goat cheese over the salad for added flavor and texture. Serve immediately.