Using a mandolin or a peeler, slice thin pieces of apple and place into a bowl with water and the juice of one lemon. The lemon water will help keep the apples from oxidizing too quickly. Set aside.
On a baking sheet, spread your walnuts out in a single layer and toast at 350F for 5-8min.
*be careful you don’t want these to burn – as soon as you begin to smell a nutty aroma pull them out of the oven and sprinkle with salt. Set aside to cool.
In a medium-sized mixing bowl, pour the apple cider vinaigrette in the bottom of the bowl and place your mixed greens on top. Depending on the amount of greens you use will determine the amount of apple cider vinaigrette
Use tongs to lightly dress the greens – I have found that a little dressing goes a long way. You don’t want to overdress the salad as this will wilt the greens.
Place the lightly dressed greens onto your desired serving plates.
Arrange the pomegranate seeds, toasted walnuts, and apples on top.
Finish with crumbled bleu cheese, salt and freshly ground black pepper.
Notes
This salad calls for my Apple Cider Vinaigrette. I've provided a link to my recipe for Apple Vinaigrette in this post below.