Apple Salad With Candied Walnuts, Blue Cheese, And Pomegranate Vinaigrette

• FOR THE DRESSING:
• 3 Tablespoons Pomegranate Juice
• 2 Tablespoons Red Wine Vinegar
• 1 Tablespoon Dijon Mustard
• 1 Tablespoon Honey, Or More To Taste
• Salt And Freshly Ground Pepper
• 2/3 cups Extra Virgin Olive Oil
• FOR THE SALAD:
• 4 whole Apples Such As Granny Smith, Gala, Fuji, Or My Favorite Honeycrisp (or A Combination Of Any), Cored And Cut Into 1/2-inch Dice
• 10 cups Mixed Baby Greens
• 1-1/2 cup Sugar Glazed Walnuts, Broken Into Pieces
• 1/2 pounds Blue Cheese, Crumbled (2 Cups)
• Salt And Freshly Ground Pepper

1. For the dressing: Whisk together the pomegranate juice, vinegar, mustard and honey in a medium bowl. Season with salt and pepper. Slowly whisk in the olive oil until emulsified. (The dressing can be made 2 days in advance and stored in a container with a tight-fitting lid in the refrigerator.)
2. Combine the apples, baby greens, walnuts and blue cheese in a large bowl. Add 1 cup of the vinaigrette and toss to coat. Season with salt and pepper to taste.

dressing, pomegranate juice, red wine vinegar, dijon mustard, honey, salt, olive oil, salad, apples, sugar, blue cheese, salt

Taken from tastykitchen.com/recipes/salads/apple-salad-with-candied-walnuts-blue-cheese-and-pomegranate-vinaigrette/ (may not work)