1In blender place vinaigrette ingredients. Cover and process 15 to 20 seconds until smooth. Pour in container, cover and refrigerate up to 2 days. Let stand at room temperature about 1 hour before serving.
2In large bowl, stir together apples, celery and cranberries. Divide evenly among 8 lettuce lined salad plates.
3Top each salad with cheese and walnuts. Severe with cranberry vinaigrette.