Apple Walnut Salad w/ Poppy Seed Dressing

This is another recipe from Carla. This is another salad that we have made countless times.

Green leaf lettuce
Granny smith apples, cubed
Sharp provolone cheese, cubed
Cinnamon roasted walnuts*

Dressing:
¾ c. sugar
1 tsp. dry mustard
1 tsp. salt
1/3 c. apple cider vinegar
2 Tbsp. chopped red onion
1 c. olive oil
1 ½ Tbsp. poppy seeds

*Walnuts:
1 egg white
1 tsp. cold water
4 c. nuts
½ c. white sugar
¼ tsp. salt
½ tsp. cinnamon

To make dressing, combine first 5 ingredients in blender, process until smooth, scraping the sides of blender. Turn blender on high and gradually add a slow steady stream of oil. Stir in poppy seeds. Store in refrigerator, but allow to come to room temp. before serving.

To make nuts: Preheat oven to 250. Lightly grease jelly roll pan. Lightly beat the egg white, add water and beat until frothy (but not stiff). Add nuts and stir until well coated. Sift together sugar, salt & cinnamon. Sprinkle over the nuts and toss to mix. Spread on pan and bake for 1 hour, stirring occasionally.