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

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.

For the salad:

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.