Salad
Romaine lettuce or salad greens of choice
Thinly slice apple
Pomegranate arils or craisins
Feta cheese
Toasted walnuts
Dressing
1/4 c. walnut oil
2 T honey
2 T balsamic vinegar
2 tsp. Dijon mustard
1/4 tsp. salt
1/4 tsp. fresh cracked pepper
To toast the walnuts: In a skillet, add chopped walnuts, a little
olive oil or oil of choice, and a little salt and pepper. Stir over
medium - medium high heat until walnuts are toasted,
watching carefully as they can burn easily. Transfer
immediately to a plate to cool.
To make the salad, layer all ingredients in a shallow serving
bowl and drizzle the dressing over the top just before serving.
Note: This amount of dressing would be enough for about 5
people.