Honeycrisp Cobb Salad

For the dressing:
Cook the cider and cinnamon stick in a saucepan over medium heat, stirring occasionally, 10 minutes or until cider is reduced to 1/4 cup. Remove from heat, and cool completely (about 20 minutes).

Transfer cider mixture to a bowl, discarding cinnamon stick. Whisk in vinegar, balsamic syrup, minced shallot, mustard, salt and pepper. Add oil in a slow, steady stream, whisking constantly until smooth. Set aside.

For the salad::
Cut apples into 1/8-inch matchsticks; toss with 2 tablespoons of the lemon juice.

Peel and quarter avocados; toss with remaining 1 tablespoon of lemon juice.

Toss together the lettuces and arrange on a large serving platter. Arrange apples, cheese, bacon, walnuts and avocado over salad greens.

Drizzle dressing over finished salad.