Preheat oven to 350°F (175°C). To make your rosemary nuts, add walnuts, 1 tablespoon olive oil, 0.5 teaspoon salt, and 2 tablespoons rosemary to a bowl and mix well. Transfer the seasoned walnuts onto parchment paper on a baking tray and bake for 5-8 minutes, until toasty. Check frequently to prevent burning! Remove from oven and let cool completely. De-seed your pomegranate and chop the pitted olives and parmesan cheese into cubes. In a large bowl, combine the baked nuts, chopped olives, pomegranate seeds, and cubed parmesan cheese. In a separate small bowl, whisk together the honey vinaigrette ingredients: 1/3 cup olive oil, 3 tablespoons lemon juice, 2 tablespoons honey, 1/4 teaspoon salt, and 1/4 teaspoon pepper. When you are ready to serve, pour the dressing over the dip mixture and mix everything together. Enjoy with crackers, crostini, or fresh bread.
