Chopped Apple Salad With Toasted Walnuts, Blue Cheese and Pomegranate Vinaigrette (Bobby Flay)

Prep Time: 20 Minutes

Cook Time: 0 Minutes

Ready In: 20 Minutes

Servings: 6

Ingredients:

4 apples such as granny smith, gala or fuji, cored and cut into 1/2-inch dice

2 ounces baby spinach

2 large heads belgian endive, thinly sliced crosswise

1 1/2 cups walnuts, toasted and coarsely chopped

1/2 pound blue cheese (such as maytag), crumbled (2 cups)

1 cup pomegranate vinaigrette (see below)

kosher salt and freshly ground pepper

3 tablespoons pomegranate molasses

2 tablespoons red wine vinegar

1 heaping tablespoon dijon mustard

1 tablespoon honey, or more to taste

kosher salt and freshly ground pepper

2/3 cup extra-virgin olive oil

Directions:

1. Combine the 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.
2. Pomegranate Vinaigrette:
3. Whisk together the pomegranate molasses, vinegar, mustard and honey in a medium bowl. Season with salt and pepper. Slowly whisk in the olive oil until emulsified. The dressing can be made 2 days in advance and stored in a container with a tight-fitting lid in the refrigerator.
4. Photograph by Con Poulos

By RecipeOfHealth.com