Vinaigrette:
1/4 cup pomegranate juice
1/4 cup extra-virgin olive oil
2 tablespoon red or white wine vinegar
1 teaspoon honey
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Combine pomegranate juice, olive oil, vinegar, honey, salt, sugar and ground black pepper in a jar, close the lid and shake well till all mixed together.
The Salad:
2 zucchini, cut the zucchini length-wise to thin strips (use a mandolin slicer for even slices).
1 honey crisp apple, cut into thin slices.
1 hand melon, peeled and cut into slices (same thickness with the apple slices).
2 tablespoon fresh pomegranate seeds
In a salad bowl, mix the zucchini and apple slices with the pomegranate vinaigrette. Gently toss in the melon slices. Place the salad on a plate, top with some roasted walnuts and pomegranate seeds.
