Serves 4
| ½ | cup walnuts |
| 1 | sweet-firm apple (Fuji or Honeycrisp), peeled, cored, cut into wedges |
| 1 | bulb fresh fennel, trimmed and thickly sliced |
| 6 | tablespoons olive oil |
| Salt and pepper, to taste | |
| 2 | tablespoons cider vinegar |
| 2 | teaspoons honey |
| 1 | teaspoon Dijon mustard |
| 1 | shallot, finely chopped |
| 1 | teaspoon chopped fresh thyme |
| 6 | ounces fresh baby spinach, stems trimmed |
| ⅓ | cup dried cranberries |
| 4 | cooked pork chops, trimmed and cut into strips |
| 1 | tablespoon chopped fresh thyme |
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