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

Total Time:
20 min
Prep:
20 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 4 apples such as Granny Smith, Gala or Fuji, cored and cut into 1/2-inch dice
  • 2 ounces baby spinach
  • 2 large heads Belgian endive, thinly sliced crosswise
  • 1 1/2 cups walnuts, toasted and coarsely chopped
  • 1/2 pound blue cheese (such as Maytag), crumbled (2 cups)
  • 1 cup Pomegranate Vinaigrette (see below)
  • Kosher salt and freshly ground pepper
  • Pomegranate Vinaigrette:
  • 3 tablespoons pomegranate molasses
  • 2 tablespoons red wine vinegar
  • 1 heaping tablespoon dijon mustard
  • 1 tablespoon honey, or more to taste
  • Kosher salt and freshly ground pepper
  • 2/3 cup extra-virgin olive oil
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.

Pomegranate Vinaigrette:

Whisk together the pomegranate molasses, vinegar, mustard and honey in a medium bowl. Season with salt and pepper. Slowly whisk in the olive oil until emulsified. The dressing can be made 2 days in advance and stored in a container with a tight-fitting lid in the refrigerator.

Photograph by Con Poulos


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