Chopped Apple Salad with Toasted Walnuts, Blue Cheese and Pomegranate Vinaigrette
- Level: Easy
- Total: 30 min
- Prep: 30 min
- Yield: 6 to 8 servings
Ingredients
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
Directions
- 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:
- 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.
