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
  • Rate This Recipe
  • Read 1 Review
Total Time:
20 min
Prep
20 min
Yield:
6 to 8 servings
Level:
Easy
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

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

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 1 reviews

  • on July 16, 2012

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.