INGREDIENTS
1/3 cup
light vegetable oil (such as sunflower or safflower)
3 tbsp
white wine vinegar
3 tbsp
pomegranate juice
1 tbsp
honey
2 tsp
lemon juice (plus additional for apples)
heaping 1/4 teaspoon salt
Freshly ground black pepper,
1
medium apple (such as honeycrisp), diced
1 lb
Brussels Sprouts, washed, trimmed, & thinly sliced/shaved
1 cup
pomegranate arils
1/2 cup
walnut pieces, toasted
1 1/2 oz
(about 6 tablespoons) crumbled blue cheese