Food Network: Chopped Apple Salad with Toasted Walnuts, Blue Cheese and Pomegranate Vinaigrette

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Chopped Apple Salad with Toasted Walnuts, Blue Cheese and Pomegranate Vinaigrette
Recipe courtesy Bobby Flay, 2007

Ingredients
Pomegranate Vinaigrette:
1/4 cup pomegranate molasses
2 tablespoons red wine vinegar
1 heaping tablespoon Dijon mustard
1 tablespoon honey, or more to taste
Salt
Freshly ground black pepper
3/4 cup extra-virgin olive oil

Salad:
6 apples (Granny Smith, Gala, Fuji) any or a combination of all, skin left on, core removed and cut
into 1/2-inch dice
2 cups baby spinach
2 heads endive, thinly sliced
1 cup toasted coarsely chopped walnuts

3/4 pound blue cheese, crumbled (recommended: Maytag, Danish, Cabrales)
Salt
Freshly ground black pepper

For the vinaigrette:

Directions
Whisk together the pomegranate molasses, vinegar, mustard, honey and
salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified.

Ingredients
For the salad:

Directions
Combine the apples, spinach, endive, walnuts and blue cheese in a large
bowl. Add the vinaigrette and toss to coat, season with salt and pepper, to taste.