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
