In a small bowl, whisk together pomegranate juice, vinegar, maple syrup, mustard, salt, pepper, thyme and sage. While whisking, slowly add olive oil. Set the dressing aside so the dry herbs can rehydrate and flavor the dressing.

In a small saute pan over medium heat, add the pumpkin seeds and toss and cook until toasted and crunchy, about five minutes. Add the sugar and cook until it melts and coats the seeds. Set aside.

In the same pan, toast the pecan halves over medium heat until slightly browned, about five minutes. Set aside.

In a heavy bottomed pan such as a steel skillet, carbon fiber or cast-iron pan, over medium high heat, crisp the prosciutto by placing in the hot pan a few pieces at a time and crisp on both sides, about 1-2 minutes total. Set aside.

Pour a little of the pomegranate juice in a medium bowl. This will be used to stop the cut apples from oxidizing.

Core the apple or apples and cut in half from top to bottom. Immediately place cut down into the juice then back onto your cutting board, cut side down.

With a sharp thin-bladed knife, slice thin slices from one side to the other of each apple half. As each apple half is sliced, place in the juice and drizzle some more juice over the tops as you fan the apples, again to stop them from oxidizing. But, keep the slices together in the shape of the apple half. Remove from the juice and set aside. Discard the juice.

In a large bowl, place arugula and mixed greens and toss with two tablespoons of the dressing, just enough to coat. Pour out onto your serving platter or large bowl and top with the toasted pumpkin seeds, toasted pecan halves, crispy prosciutto, sliced apple halves, dried cranberries and crumbled Gorgonzola cheese.

Serve with extra dressing on the side.