1. Place the apple cider in a heavy saucepan over medium-high heat. Bring to a boil, reduce heat to medium, and simmer for about 10 minutes until reduced by half.

2. Remove from heat and stir in the rice vinegar, Dijon mustard, lemon juice, honey, salt, and pepper.

3. Allow the mixture to cool slightly, then refrigerate until completely chilled.

4. Finely slice and rinse the Napa cabbage, drain well, and place in a large salad bowl.

5. Roughly chop the mixed greens and add them to the cabbage. Toss to combine, then add the julienned carrots.

6. Once the dressing is chilled, whisk in the olive oil.

7. Core and thinly slice the apples, adding them directly to the dressing as you work to prevent browning.

8. Transfer the apples from the dressing to the salad bowl and toss the salad with enough dressing to lightly coat all ingredients.

9. Top with fresh chives, chopped walnuts, and crumbled Gorgonzola cheese.

10. Serve immediately.