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

• 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