Preheat the oven to 400°F (200°C). Roast the shallots until caramelized.

In a mixing bowl, whisk together the roasted shallots, olive oil, apple cider vinegar, honey, salt, and pepper.

In a large salad bowl, combine arugula, sliced apples, and walnuts.

Drizzle the vinaigrette over the salad and toss gently to combine.