Autumn Apple, Cheddar, and Pecan Salad

Toss pecans with cinnamon and a pinch of salt. Toast in a dry skillet over medium heat for 3-4 minutes, stirring constantly, until fragrant. Transfer to a plate to cool.

In the same skillet, warm olive oil over low heat. Add minced shallot and cook for 1 minute until softened. Remove from heat and whisk in apple cider vinegar, whole-grain mustard, maple syrup, salt, and pepper.

Core the apples and slice into thin wedges. Use a vegetable peeler to shave the cheddar into wide ribbons.

Arrange mixed greens on a large platter. Fan apple slices across the greens and scatter dried cherries evenly.

Lay cheddar shavings and spiced pecans over the salad. Drizzle the warm vinaigrette over everything and serve immediately.