In blender or food processor, place vinaigrette ingredients. Cover; blend or process 15 to 20 seconds or until smooth. Pour into 2-cup liquid measuring cup. Cover and refrigerate up to 2 days. Let stand at room temperature about 1 hour before serving.
In large bowl, stir together apples, celery and cranberries. Divide evenly among 8 lettuce-lined salad plates. Top each salad with cheese and walnuts. Serve with vinaigrette.