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Recipe courtesy of Bobby Flay

From: Food Network Magazine

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

Total:: 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

Courtesy of Food Network Magazine

My Private Notes

Name: Chopped Apple Salad With Toasted Walnuts, Blue Cheese and Pomegranate Vinaigrette
Prep time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 6 to 8 servings
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; 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