CHOPPED APPLE SALAD WITH TOASTED WALNUTS, BLUE CHEESE AND POMEGRANATE VINAIGRETTE

By grinder

Ingredients

• Pomegranate Vinaigrette:
• 1/4 cup pomegranate molasses
• 2 tablespoons red wine vinegar
• 1 heaping Tbsp. Dijon mustard
• 1 Tbsp. honey, or more to taste
• Salt and fresh ground black pepper
• 3/4 cup extra-virgin olive oil
• Salad:
• 6 apples {Granny Smith, Gala, Fuji}any or a combination of all, skin left on, core removed, 1/2” dice
• 2 cups baby spinach
• 2 heads endive, thinly sliced
• 1 cup toasted coarsely chopped walnuts
• 3/4 lb. blue cheese, crumbled {Maytag, Danish, Cabrales}
• Salt and fresh ground black pepper

Preparation

Step 1

VINAIGRETTE:
Whisk together pomegranate molasses, vinegar, mustard, honey and salt and pepper in a medium bowl. Slowly whisk in olive oil until emulsified.

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