Preheat a dry skillet over medium heat. Add the walnuts and toast for 3-5 minutes, stirring frequently, until fragrant and lightly browned. Transfer to a cool plate.
Trim the ends of the Brussels Sprouts, remove any damaged outer leaves and thinly slice using a sharp knife, mandoline or a food processor. Transfer to a large salad bowl.
In a small bowl, whisk together the Maple balsamic, Oregano balsamic, mustard, thyme, salt and pepper. Slowly drizzle in the EVOO, whisking until emulsified.
Pour about half of the dressing over the sliced Brussels sprouts and toss well. Let stand 5-10 minutes to allow the sprouts to soften slightly.
Gently toss in the sliced apples and pomegranate seeds. Sprinkle with the toasted walnuts and crumbled blue cheese.
Drizzle with the remaining dressing, toss and serve.