Place a small pot on the stove and add the wine, cinnamon, lime peel and sugar. Stir and bring to a boil. Once boiling, add the apples and remove from the heat. Allow to the apples to poach until they are slightly softened and have begun to absorb the wine, 5–10 minutes. Drain and set aside.
For the vinaigrette, add the Dijon mustard, champagne vinegar, minced garlic, salt and pepper to a bowl. Whisk until well combined. Continue whisking while slowly adding the olive oil, a few drops at a time. Whisk constantly, ensuring that the dressing emulsifies, until all of the olive oil has been incorporated. Taste and adjust seasoning to your preference.
Divide the lettuce among 4 plates. Top with poached apples, walnuts, blue cheese and champagne vinaigrette and serve with Knobstone Seyval Blanc from Huber’s Winery.