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

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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