In a medium bowl or jar, combine ¼ cup of extra virgin olive oil, 2 tablespoons of apple cider vinegar, 1 tablespoon of honey, the juice of half a lemon, and 1 teaspoon of Dijon mustard. Whisk or shake until emulsified and set aside for 10 minutes.

Thoroughly wash and dry 4 cups of mixed greens. Core and chop 2 Honeycrisp apples and 1 pear into bite-sized pieces. Toast ½ cup of cashews in a dry skillet over medium heat for 3-5 minutes.

In a large bowl, gently combine mixed greens, chopped apples, sliced pears, and toasted cashews. Keep un-dressed until serving.

Just before serving, drizzle dressing over the salad and toss gently to coat. Serve immediately.