Inn at Cedar Crossing Warm Walnut Vinaigrette

1 1/2 cups lightly toasted walnuts plus walnuts to garnish (divided)
1 cup apple cider
1/4 cup cider vinegar
1 cup clover honey
1 teaspoon dry mustard
1/2 cup walnut oil
1/2 cup olive oil
16 cups (about) loosely packed fresh spinach leaves, torn, washed, dried
4 Granny Smith apples, cored, sliced into thin wedges
1 cup crumbled blue cheese or to taste

Combine 1 1/2 cups walnuts and apple cider in blender and puree. Pour mixture into large bowl. With wire whisk, blend in cider vinegar, honey and dry mustard. Combine oils and add to mixture, whisking until well combined. Makes about 4 1/2 cups dressing.

Heat vinaigrette slowly over low heat in saucepan. Arrange salad plates with fresh spinach, sliced apples and crumbled blue cheese. Ladle on about 2 ounces warm vinaigrette and sprinkle with toasted walnuts. Makes 8 servings.