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

Pomegranate Vinaigrette

INGREDIENTS

2 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
½ cup extra virgin olive oil

INSTRUCTIONS

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.

Salad

INGREDIENTS

4 apples (Granny Smith, Gala, Fuji) any or a combination of all, skin left on, core removed and cut into ½-inch dice
2 ounces baby spinach
1 large heads endive, thinly sliced crosswise
1 cup toasted coarsely chopped walnuts
½ pound blue cheese (Maytag, Danish, Cabrales), crumbled
Pomegranate Vinaigrette (recipe above)
Salt and freshly ground black pepper

INSTRUCTIONS

Combine the apples, spinach, endive, walnuts and blue cheese in a large bowl. Add the ½ of the vinaigrette and toss to coat, season with salt and pepper to taste. Place in a serving bowl or on a large serving platter and drizzle with a little more of the vinaigrette.