Apple, Pomegranate and Arugula Salad with Apple Cider-Honey Vinaigrette

Wash the apple and cut into quarters, leaving the peel intact.  With a paring knife or corer, remove the core from the two of the quarters and slice them as thinly as possible.  Save the remaining two quarters for a healthful snack.  Place the slices in a bowl and drizzle with a little lemon juice to keep them from discoloring.

In a small bowl, make the vinaigrette by whisking together the vinegar, honey, olive oil and salt.

Just before serving, toss arugula and apples with just enough dressing to coat the leaves.  Divide salad among four plates.  Sprinkle each serving with about 1 tbsp. of pomegranate seeds, or more to taste.  Top with the toasted almonds and crumbled goat cheese.