In a medium bowl, whisk together the vinaigrette ingredients until emulsified. Taste; adjust as desired (aim for a sweet-tart flavor that finishes with distinct, lingering notes of the Gravenstein apple balsamic).
Arrange the lettuce and remaining salad toppings on individual dishes. Allow guests to drizzle on the vinaigrette just before eating.
*Chef’s note: to take some of the heat out of red onions, soak slices in ice water for at least 5 minutes. Drain and pat dry.
For the Salad: Add the apples, spinach, romaine, walnuts and cheese together in a large bowl.
In a medium bowl, add the balsamic, honey and Dijon. While whisking, drizzle in the olive oil and whisk until emulsified. Season to taste with allspice or nutmeg, and salt and pepper, to taste.
Add 2 to 3 tablespoons of the vinaigrette to the bowl of greens. Toss well to incorporate. Divide among serving plates, season with pepper and serve with extra vinaigrette on the side.