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

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  • Level: Easy
  • Total: 30 min
  • Prep: 30 min
  • Yield: 6 to 8 servings
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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


  1. Combine the apples, spinach, endive, walnuts and blue cheese in a large bowl. Add the vinaigrette, toss to coat, and season with salt and pepper, to taste.

Pomegranate Vinaigrette:

  1. Whisk together the pomegranate molasses, vinegar, mustard, honey and salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified. Vinaigrette can be stored, covered tightly, in the refrigerator for 2 days.

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