To prepare the apple cider molases:

1. Add the diced apple and water to a small pot over low heat and simmer with the lid on until the apples are soft (easily crushed with the back of spoon).
2. Puree the mixture with a stick blender.
3. Place a mesh strainer over a bowl and line with a coffee filter or paper towel. Transfer the apple mixture into the strainer. Use the back of a spoon to move the mixture around, allowing the liquid to drain into the bowl. Rinse the pot with ¼ c additional warm water and pour into the strainer.
4. Move the captured liquid back to the pot and add brown sugar. If the liquid has no tartness, add the citric acid.
5. Bring back to a simmer (without the lid) and reduce the liquid to a volume of about ¼ cup — it should be thick and syrup-like. The finished molasses should have a strong but sweet apple flavor (and hopefully a nice bite of tartness).

To make the dressing:

1. Blend all ingredients together until emulsified. Chill for at least one hour before serving.

I used this dressing with spinach, spring mix, julieneed carrot and Jonathan apple, shredded cheddar cheese, and sesame sticks.

The apple cider molasses could also be started from actual apple cider rather than starting from apples. In that case, the brown sugar and citric acid may not be necessary.