Fall Salad: Baby Greens With Pomegranate + Champagne Vinaigrette | Foodtalk

Ingredients

• 1/4 cup extra virgin olive oil
• 1/4 cup Champagne vinegar
• 2 tablespoons Dijon mustard
• 2 teaspoons honey
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• Baby greens (any mix of green leaf, butter crunch, spinach, arugula) to cover four salad plates
• Pomegranate Seeds, 1/2 cup or desired amount
• Goat Cheese, 1/2 cup or desired amount
• Raw Pine Nuts, 1/4 cup or desired amount
• Thin-sliced Honeycrisp apples, one medium apple
• Cracked pepper, desired amount