1/3cupwalnutsheated in a pan until fragrant and toasty
1/4cupblue cheesemore or less to preference
MAKE THE SALMON:
Preheat the broiler and place the two salmon fillets skin-side up on a lightly sprayed foil-lined sheet pan. Broil the salmon for 6-7 minutes. Remove the pan and carefully peeling the skin off slowly. Be careful you don't burn yourself!
Flip the salmon over and top each with a heaping teaspoon of grainy Dijon Mustard. Spread the mustard evenly before sprinkling each with a heaping tablespoon of dark brown sugar. Return the salmon to the oven and continue to broil for 5-6 more minutes. Let the salmon cool while slightly while you prepare the salad.
MAKE THE SALAD:
Toss 5 ounces of your favorite salad greens into a bowl and drizzle a few tablespoons of the vinaigrette over top. Toss to coat. Divide the salad among two large, shallow bowls and top with the sliced, dried apricots, toasted walnuts, bleu cheese and pomegranate arils.
Once the salmon is warm but not longer hot, place it on top of the salads. Serve immediately and enjoy!