Impromptu Winter Salad

1. 1

   Heat a small, dry skillet and gently toast the almonds until they become light brown, about 5 minutes. Set aside.

2. 2

   In a small, deep bowl, whisk together the walnut oil and lemon juice. Whisk in the honey and grated ginger. Set aside.

3. 3

   Cut and core the apple into quarters. Thinly slice the apple (but do not peel it) and place slices in a shallow bowl. Cover the fruit with the orange juice.

4. 4

   Add the arugula to a salad bowl. Crumble the goat cheese into the greens. Add the sliced apple, toasted almonds and pomegranate seeds.

5. 5

   Add the vinaigrette to the salad. Grind black pepper to taste. Toss and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.