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1
Preheat the oven to 350 degrees F.
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2
In a bowl, toss the bread with the olive oil.
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3
Add 3 tablespoons of the cheese and a pinch of salt and pepper and toss to coat the bread evenly.
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4
Place on a baking sheet and bake until browned, stirring occasionally, 10 to 15 minutes.
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5
Remove from the oven.
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6
In a skillet, melt 1 tablespoon of the butter over medium-high heat.
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7
Add the walnuts and cook, stirring, until fragrant and lightly toasted, 2 to 3 minutes.
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8
Add the sugar and Essence, and cook, stirring, until the sugar is caramelized and the nuts are evenly coated, about 2 minutes.
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9
Remove from the pan and spread on a waxedpaper lined plate.
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10
Separate with a fork and let cool.
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11
Add the remaining 2 tablespoons of butter to the pan and add the sliced apples.
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12
Cook, stirring, until lightly caramelized on both sides, about 5 minutes.
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13
Remove from the pan.
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14
In a small bowl, whisk together the apple cider, vinegar, and mustard.
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15
Slowly drizzle in the oil, whisking constantly until it emulsifies.
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16
Add the shallots, salt, and pepper, and adjust the seasoning, to taste.
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17
In a large bowl, combine the lettuces, prosciutto, and croutons and toss with enough dressing to lightly coat.
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18
Adjust the seasoning, to taste.
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19
Place the apples in a small bowl and add enough dressing to coat.
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20
Divide the lettuces among 6 salad plates and arrange the apple slices on top.
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21
Sprinkle the walnuts and remaining cheese over the apples.
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22
Sprinkle with freshly ground black pepper and serve.
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23
Combine all ingredients thoroughly and store in an airtight jar or container.
