Mix 3 tbsp olive oil, 2 tbsp white wine vinegar, 1 tsp honey, 1 tsp lemon juice, and 1/4 tsp salt. Set aside.

Add walnut pieces into a large pan over medium heat. Toast for about 5 minutes and remove from heat.

In a large bowl combine 4 cups thinly sliced/shaved brussels sprouts, diced honeycrisp apple, 1 cup pomegranate seeds, 1/2 cups dried cranberries, 1/2 cups toasted walnut pieces, 1/3 cup crumbled blue cheese. Toss with dressing right before serving.