Chef Dean Gress,
Braddock’s America Brasserie

Cut a 1/4 slice out of each of three Granny Smith apples, and set aside. Cut and peel the remaining apples into chunks, discarding cores, and puree. Add 3 ounces cider vinegar, 1 ounce Dijon mustard, 2 ounces apple juice, and 1 ounce lemon juice, and blend on medium for 30 seconds, drizzling in 4 ounces canola oil with the blender on low. Add additional lemon juice for more tartness. In a bowl, combine 3 ounces mixed greens, 1/2 cup butternut squash, peeled, unseeded, and cut into strips, 1 ounce dried cranberries, 1 ounce candied pecans, and sliced apple. Toss with dressing to taste, and serve.