Preheat the oven to 400°F (200°C). Cut the shallots in half and place them on a baking sheet. Roast for 20 minutes until soft.

In a mixing bowl, combine the roasted shallots, olive oil, apple cider vinegar, honey, salt, and pepper. Whisk until smooth.

In a large bowl, combine arugula, sliced apples, and toasted walnuts. Drizzle with the vinaigrette and toss gently to combine.