Apple Cheddar Fall Salad with Candied Pecans

1 Add olive oil, apple cider vinegar, honey, Dijon, salt, pepper and optional lemon juice to a jar. Cover and shake until emulsified.
2 Add spinach and arugula to a large serving bowl.
3 Top with sliced apples, sharp white cheddar and candied pecans.
4 Shake the vinaigrette again and drizzle over the salad just before serving.
5 Gently toss and serve immediately.
Make-Ahead Instructions
7 Prepare the vinaigrette up to 2 days ahead and refrigerate. Prep the cheese and pecans ahead as well. Assemble the salad and slice the apples shortly before serving.