4 T pomegranate juice2 T sherry wine vinegar
1 T Lunds & Byerly's Maple Syrup
1 tsp. Lunds and Byerly's Island Breeze Seasoning
1 tsp. fresh lemon juice
1/2 tsp. Dijon Mustard
1/4 tsp. kosher salt
1/8 tsp. pepper
6 T grapeseed or canola oil
2 HoneyCrisp or Braeburn apples, cored, diced
2 - 5oz. packages mixed spring greens
1 C shaved aged Gouda cheese
1/2 C thinly sliced shallots
1 C roasted, salted pepitas
1 C pomegranate seeds
In mixing bowl, whisk together pomegranate juice, vinegar, syrup, lemon juice, Dijon, salt and pepper. Slowly whisk in oil.
Place diced apples in bowl; pour 1/2 C vinaigreete over, tossing to coat. Allow to sit for 30 minutes.
Place spring greens in large mixing bowl; pour remaining vinaigreete over, toss to coat.
Arrange tossed greens on 8 salad plates, using slotted spoon to divide apples over each salad. Garnish with cheese, shallots, pepitas and pomegranate seeds. Drizzle remaining vinaigrette over each salad.
To prepare ahead: vinaigrette will keep, tightly covered, in refridgerator for up to 3 days.