Each heirloom apple variety—Newton Pippins and Braeburns are two favorites—has its own personality and look, so use a mix in this autumnal salad. All pair well with floral wildflower honey and zippy greens.

8 cups baby spinach or mesclun
2 cups watercress
1 small red onion, very thinly sliced
3 heirloom or Gala apples, cored and thinly sliced
1 cup pomegranate seeds or 2 cups halved seedless grapes
Wildflower Honey Vinaigrette (see recipe below)

Combine baby spinach or mesclun, watercress, and onion in a large salad bowl. Toss with about 1/4 cup Wildflower Honey Vinaigrette to coat. Top with apples and pomegranate seeds or grapes. Drizzle with about 1/4 cup additional vinaigrette. If desired, sprinkle with finely chopped edible flower petals (such as marigolds and nasturtiums). Pass remaining vinaigrette. Makes 8 to 10 servings.

Wildflower Honey Vinaigrette: In a small bowl whisk together 3/4 cup salad oil (preferably grapeseed oil), 1/3 cup sherry vinegar or cider vinegar, 3 tablespoons wildflower honey, 1 teaspoon finely shredded lemon peel, 1/4 teaspoon salt, and 1/8 teaspoon ground nutmeg.

MAKE-AHEAD TIP: Prepare and chill the Wildflower Honey Vinaigrette up to 2 days ahead. Bring to room temperature and whisk before using. Wash and dry salad greens up to 2 days ahead; chill in storage bags. Up to 2 days ahead, remove pomegranate seeds from membrane by submerging quartered fruit in water; use your fingers to loosen seeds. Drain seeds, dry on paper towels, and chill in a small storage bag.