Impromptu Winter Salad

• 1/2 cup Marcona almonds
• 1 tablespoon Meyer lemon juice
• 3 tablespoons walnut oil
• 1 teaspoon organic wildflower honey
• 1 teaspoon grated ginger root
• 1 large, organic Pink Lady apple
• 1/2 cup freshly squeezed orange juice
• 4 ounces organic arugula
• 3 ounces goat cheese
• 1/2 cup pomegranate seeds
• ground black pepper

1. Heat a small, dry skillet and gently toast the almonds until they become light brown, about 5 minutes. Set aside.
2. In a small, deep bowl, whisk together the walnut oil and lemon juice. Whisk in the honey and grated ginger. Set aside.
3. Cut and core the apple into quarters. Thinly slice the apple (but do not peel it) and place slices in a shallow bowl. Cover the fruit with the orange juice.
4. Add the arugula to a salad bowl. Crumble the goat cheese into the greens. Add the sliced apple, toasted almonds and pomegranate seeds.
5. Add the vinaigrette to the salad. Grind black pepper to taste. Toss and serve immediately.

marcona almonds, lemon juice, walnut oil, honey, ginger root, apple, freshly squeezed orange juice, arugula, goat cheese, pomegranate seeds, ground black pepper

Taken from food52.com/recipes/8782-impromptu-winter-salad (may not work)