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1. In a large bowl toss greens, bok choy, and nuts. Set aside.
2. For dressing, in a small saucepan combine oil, vinegar, shallot, mustard, sugar, salt, and pepper. Bring to boiling; remove from heat. Carefully pour warm dressing over salad; toss lightly. Cover bowl with a large dinner plate for 1 to 2 minutes or just until greens begin to wilt. Remove plate. Add apples and eggs; toss lightly. Serve immediately. Makes 6 servings.