WInter pomegranate Salad with Maple Candied Walnuts

2 cups walnuts 1/3 cup maple syrup 1/4 tsp ground cinnamon 1 pinch crushed red pepper flakes 1tsp flaky sea salt 6 cups mixed greens 2 cups rocket 2 c ups pomegranate 1/2 cup dried cranberries 1 sliced blood orange (optional) 1/2 cup dried cranberries 1/2 cup crumbled goats cheese pack parma ham (optional) BALSAMIC FIG DRESSING 1/3 cup extra virgin olive oil 1/4 cup balsamic vinegar 1 tablespoon fig preserves salt and black pepper 1. Preheat the oven to 190c or 170 fan. Line a baking sheet with parchment paper. Toss the walnuts with the maple syrup, cinnamon, crushed red pepper, and salt. Bake for 15-20 minutes, stirring twice throughout cooking, until the walnuts are toasted. Remove from the oven and spread the walnuts in one layer. Sprinkle with flaky salt. 2. Add the greens to a large salad bowl. Add the POM POMS, oranges (if using), cranberries, goat cheese, and walnuts. Gently toss the salad. 3. To make the dressing. Combine all ingredients in a glass jar and shake to combine. Just before serving, drizzle the dressing over the salad and gently toss. Enjoy!