Note on balsamic vinegar: If you can’t find raspberry balsamic vinegar, use regular raspberry vinegar and add 1 to 2 tablespoons of honey.

Note on walnut oil: If you can’t find walnut oil, or don’t want to spend the money, substitute extra virgin olive oil and add a few more walnuts.

Note on Stilton cheese: There are 2 types of Stilton cheese: blue and white. Either will work in this recipe. If you can’t find Stilton, you can substitute Gorgonzola or other forms of blue cheese.

Individual plated variation: If you want to have a more formal, individually plated salad, then instead of chopping the apples, core and slice them. Toss the greens with part of the dressing and divide among six individual salad plates. Arrange the apple slices in a circular or other decorative pattern over the spinach. Sprinkle the walnuts and cheese crumbles over the top. Drizzle with remaining dressing.

Make ahead: Vinaigrette can be made up to 3 days ahead, covered and stored in the refrigerator. Walnuts can be toasted, cooled completely and stored in an airtight container for up to 3 days as well (no need to refrigerate). Mixed greens can be prepped earlier in the day.