Sweet-tart apples, pungent blue cheese and crunchy pistachios make an irresistible combination in this fall salad.
Cover apple slices with cold water. Add lemon juice. Let stand until ready to serve
Mix vinegar, honey and roasted cinnamon in small bowl with wire whisk. Gradually add oil, whisking until well blended
To serve, divide greens among 8 plates. Top each with drained apple slices, apricots, blue cheese and pistachio nuts. Serve with dressing