1. Pre Heat grill on high.
2. In mixing bowl toss the walnut bits and pieces with the olive oil and season with cinnamon and sugar, salt and pepper. Toss until nuts are evenly coated with the oil. Lay walnut on sheet tray lined with parchment paper and toast in preheated oven for 7-9 minutes, or until desired color and flavor are achieved. Remove from oven and let cool.
3. To prevent fish from sticking to the grill, oil the cod loins, and season the fish with salt and pepper. Place the cod onto the preheated grill Allow to cook for 5-7 minutes on each side.
4. While fish is cooking. Halve the apples and score the cores into a V shape to remove the seeds and stems. Either by hand or on a mandolin, slice the apple halves as thin as possible. Try to do this as close to serving as possible, so the apples do not turn brown. Reserve.
5. In a larger mixing bowl, add arugula, sliced cabbage, sliced apples and toasted walnuts. Dress the mixture with the vinaigrette, and season with salt and pepper. Place the dressed salad onto plates, or large platter. Place cooked fish on top and serve.