For the Salad

1. Place the baby greens, pomegranate seeds, walnuts, pepitas, and blue cheese in a large serving bowl. Drizzle with 1/3 of the vinaigrette and toss until greens are coated and toppings are evenly distributed. Add more vinaigrette, if desired.
2. Alternately – Evenly arrange greens, pomegranate seeds, walnuts, pepitas, and blue cheese in a serving bowl and serve with the vinaigrette on the side.

For the Vinaigrette

1. Place vinegar, oil, maple syrup, mustard, pepper, salt, and sweet onion in a blender and process until onion is completely pureed and mixture is smooth. This method will make a creamier dressing that stays emulsified for a longer period of time.
2. Alternately – Place all ingredients except for the onion in a bowl and whisk until emulsified.
3. Keep refrigerated in an airtight container.