Wash the Honeycrisp apple, core it, then thinly slice (about 1/8-inch). To prevent browning if not serving immediately, toss slices lightly in 1 teaspoon lemon juice (optional).

Remove pomegranate arils

Cut the pomegranate in halves and tap the back with a wooden spoon over a bowl to release arils, or quarter and remove arils by hand. Measure 1 cup of arils.

Toast walnuts

Place walnuts in a dry skillet over medium heat and toast, stirring, 3–4 minutes until fragrant and slightly darkened. Remove from heat and roughly chop when cool.

Assemble salad

In a large bowl, combine 6 cups mixed salad greens with the sliced Honeycrisp apple and 1 cup pomegranate arils. Crumble 4 oz goat cheese over the top and sprinkle toasted chopped walnuts and sliced chives (if using).

Sherry Vinaigrette

Combine vinaigrette ingredients

In a small bowl or jar, add 3 tbsp sherry vinegar, 1 tsp Dijon mustard, 1 tbsp honey, and 1 tbsp finely minced shallot. Whisk to combine.

Emulsify

Slowly stream in 6 tbsp extra-virgin olive oil while whisking vigorously (or secure jar lid and shake) until the dressing is emulsified and glossy. Season with 3 pinches kosher salt and freshly ground black pepper to taste (about 6 grinds). Taste and adjust sweetness or acidity: add up to 1/2 tsp more honey if too tart, or 1/2 tsp more sherry vinegar if too mild.

Dress the salad

Just before serving, drizzle about half the vinaigrette (about 3 tbsp) over the salad and gently toss to coat the greens and distribute apple and arils. Add more dressing to taste (reserve any leftover dressing for another use).