For the vinaigrette, in a small bowl, combine the vinegar, mustard, salt and pepper. Whisk in the olive oil until fully combined.

For the walnuts, place a dry skillet over medium heat. Add the maple syrup, cinnamon, chili powder, salt and pepper and toast for a few minutes, stirring occasionally. Transfer the nuts to a parchment-lined plate to cool.

For the salad, combine the mixed greens, apples, blue cheese, pomegranate, chives and walnuts. Toss with the vinaigrette before serving.