In a large mixing bowl, combine mixed salad greens, diced Granny Smith apple, dried cranberries, and toasted walnuts or pecans.

In a separate medium bowl, whisk together orange juice, lemon juice, apple cider vinegar, Dijon mustard, and honey until well combined.

Slowly drizzle in olive oil while whisking continuously to create a smooth emulsion.

Pour the dressing over the salad ingredients and gently toss together until evenly coated.

Transfer to a serving platter or individual plates and sprinkle with crumbled blue cheese or gorgonzola before serving.