Chopped Apple Salad With Toasted Walnuts, Blue Cheese and Pomegranate Vinaigrette
- Level: Easy
- Total: 20 min
- Prep: 20 min
- 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
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.
