Prev Recipe Next Recipe

Recipe courtesy of Bobby Flay

Save Recipe Print

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

Total:: 30 min
Prep:: 30 min

Yield:: 6 to 8 servings

Level:: Easy

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

Salad:

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.

My Private Notes

Name: Chopped Apple Salad with Toasted Walnuts, Blue Cheese and Pomegranate Vinaigrette
Prep time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 6 to 8 servings
Ingredients: 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; 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