Ingredients
- Pomegranate Vinaigrette:
- 1/4 cup pomegranate molasses
- 2 tablespoons red wine vinegar
- 1 heaping Tablespoon Dijon mustard
- 1 tablespoon honey, or more to taste
- Salt and freshly ground 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 and cut into 1/2-inch dice
- 2 cups baby spinach
- 2 heads endive, thinly sliced
- 1 cup toasted coarsely chopped walnuts
- 3/4 lb blue cheese, crumbled (recommended: Maytag, Danish, Cabreles)
- Salt and freshly ground pepper
Directions
For the 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.
For the salad:
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.
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