Dressing:
¼ cup apple cider
3 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon Dijon mustard
1 shallot, finely chopped
½ teaspoon kosher salt
¼ teaspoon black pepper

Salad:
6 cups mesclun or butter lettuce
1 apple, sliced thin
½ cup dried figs, chopped
2 stalks celery, sliced
½ cup slivered almonds, toasted

Mix all dressing ingredients together in a container with a fitted lid. Shake vigorously. Store until ready to use.

Toss salad ingredients together. Before serving dress the salad with stored dressing.