I've never had the salad so you might have to tweak the dressing. These recipes are only a starting point. You do have the ingredients so please use them to tweak these recipes. Good luck and please share your results with us.

BALSAMIC-APPLE VINAIGRETTE

2 cups balsamic vinegar
1/2 tablespoon apple juice concentrate (available in frozen foods section)

In a nonreactive saucepan over high heat, reduce vinegar to a syruplike consistency (about 3⁄4 cup), lowering heat to a simmer when volume is around 1 cup; test consistency by removing a spoonful and letting it cool (process takes about 35 minutes). Cool to room temperature and stir in concentrate. Transfer to a squirt bottle.

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BALSAMIC APPLE VINAIGRETTE

1/4 cup brown sugar
1/4 cup cider vinegar
1/4 cup apple juice
1/2 cup balsamic vinegar
1/2 cup olive oil
1/4 teaspoon dried basil leaves, crushed
1 small shallot, minced
1 clove garlic, minced
Small pinch red pepper flakes

In skillet over medium-high heat, melt the brown sugar, stirring constantly. Carefully pour in cider vinegar (it will steam and bubble up) and continue to cook and until sugar dissolves. (Sugar will clump at first but then dissolve.) Add apple juice and balsamic vinegar. Turn into a bowl and set aside. Rinse skillet, then add olive oil and heat over medium-high heat. Add shallot, garlic, basil and pepper and cook until shallots are tender, about 3 minutes. Stir in sugar-vinegar mixture and season to taste with salt.

Can be made ahead and stored in covered container in refrigerator.