1 Honeycrisp or Fuji Apple, julienne (or thinly sliced into bite size pieces)
Zest and Juice of 1 Orange
4 cups Mixed Salad Greens
Pomegranate Vinaigrette, recipe follows
2 ounces Smoked Cheddar Cheese, thinly sliced or grated
1 Tb Roasted and Salted Sunflower Seeds
Once the apple is cut mix it with the orange juice and zest; this will prevent the apple from browning.
In a large mixing bowl toss the salad green with half of the vinaigrette. Divide the dressed greens between serving plates.
Scatter some of the apple, cheese and seeds over each portion of salad and serve.
1 cup Pomegranate Juice (Such as Pom or Odwalla)
2 Tb Dijon Mustard
1 Tb Whole Grain Mustard
1 to 2 Tb Agave Syrup (amount depends on how tart the pomegranate juice is)
1/2 cup Extra Virgin Olive Oil
Reduce the pomegranate juice by half over medium heat, let reduction cool. In a bowl whisk together the reduced juice, mustard and agave syrup. Slowly whisk in the olive oil and season to taste with salt and pepper.
Vinaigrette can be kept refrigerated for up to 7 days.