Apple-Walnut Salad With Maple Vinaigrette

1/4 cup chopped walnuts
6 cups mixed salad greens
2 medium-sized apples, peeled, cored and cut into matchsticks
     * recommended cameo, honey crisp, ginger gold, braeburn or fuji, as they resist browning
2 Tbs cider vinegar
2 Tbs maple syrup
1 Tbs walnut oil
2 tsp whole-grain Dijon mustard

1) Toast walnuts in skillet over medium heat 3 to 4 minutes, or until browned and fragrant.
2) Place mixed greens and apples in large bowl.
3) Whisk together vinegar, maple syrup, oil and mustard in small bowl.  Drizzle over salad, and toss gently to coat.
4) Divide salad among plates.  Sprinkle each serving with walnuts, and serve.

Review:  Once again, I am grateful for TJ Maxx, as that's where I scored roasted walnut oil.  This oil needs to be refrigerated once open - be careful.  I was totally annoyed by making matchstick pieces, but this salad ended up being worth the effort.  This was super yummy and had a bit of an exotic taste.  Definitely a show-stopper salad.  BTW, cameo apples were used.  I had my first bowl of salad about 24 hours after I actually made it - no apple browning.  I'm impressed.