To candy the olives:
1- Bring the Water to a boil and dissolve the Sugar.
2- Let cool to about 170 degrees then pour over the pitted Olives and let cool to room temperature.
3- Let the olives marinate for about 15 minutes then strain the olives and chop them.
For the Vinaigrette:
1- Reduce 2 Cups of Apple Cider by half to 1 Cup.
2- Whisk in the rest of the ingredients.
To assemble the Salad:
1- Toss the Apples, Jicama, Olives and Chives and then Add some of the Vinaigrette.
2- Add the Nuts and season the Salad.
3- Plate the Salad and drizzle some Vinaigrette around the plate