1 teaspoon Dijon mustard
Coarse salt and freshly ground pepper
1 Pinch sugar
1 1/2 tablespoons rice vinegar
3 tablespoons extra-virgin olive oil
2 ounces blue cheese — crumbled
4 cups baby mix lettuce
1 pomegranate — seeded
1 tart apple — cored and diced
In a small bowl, whisk together mustard, large pinch of salt, large pinch
of pepper, and the sugar. Add vinegar, and whisk to combine. While
whisking, drizzle in oil. Continue whisking until emulsified. Add blue
cheese, and stir gently to combine.
In a large bowl toss lettuce with dressing and plate. Top with apple and
pomegranate seeds. Serve immediately.