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

Salad:

• 6 apples (Granny Smith, Gala, Fuji or a combination of all), skin left on, core removed and cut into 1/2-inch dice
• 2 ounces baby spinach
• 2 large heads endive, thinly sliced crosswise
• 1 1/2 cups toasted coarsely chopped walnuts
• 3/4 pound Napa valley blue cheese, crumbled
• Pomegranate Vinaigrette, recipe follows
• Salt and freshly ground black pepper

Pomegranate Vinaigrette:

• 3 tablespoons pomegranate molasses
• 2 tablespoons red wine vinegar
• 1 heaping tablespoon Dijon mustard
• 1 tablespoon honey, or more to taste
• Salt and freshly ground black pepper
• 2/3 cup extra-virgin olive oil