Photo: Chopped Apple Salad With Toasted Walnuts, Blue Cheese and Pomegranate Vinaigrette Recipe
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:
- 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
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
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 1 reviews
By Rainy_Day
Seattle
on July 16, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
The dressing is fantastic! It is worth the effort to track down pomegranate molasses. The dressing is a great mix of bright, crisp tangy flavours melded with deep sweet molasses. Loved it!
As far as the salad, I loved all of it except the gorgonzola. I like gorgonzola, it just didn't mix well with the sweetness of the dressing. Something about the sweetness suddenly getting hit with a blast of rennet just turned me off. If I were to make it again, I would probably replace the gorgonzola with crumbled ricotta. I think that pecans might work well as a variation on the walnuts, as well, if someone was so inclined.
I used 2 fuji and 2 granny smith apples so I had a bit of tart and sweet.
I will definitely make this again.
Read all 1 reviews