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

Bobby Flay

Recipe courtesy Bobby Flay for Food Network Magazine

Picture of Chopped Apple Salad With Toasted Walnuts, Blue Cheese and Pomegranate Vinaigrette Recipe Photo: Chopped Apple Salad With Toasted Walnuts, Blue Cheese and Pomegranate Vinaigrette Recipe
Rated 4 stars out of 5
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Total Time:
20 min
Prep
20 min
Yield:
6 to 8 servings
Level:
Easy
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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

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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