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

Apple Salad with Toasted Walnuts

Blue Cheese and Pomegranate Vinaigrette



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

6 apples (Granny Smith, Gala, Fuji), any or a combination of all, skin left on, core removed and cut into 1/2-inch slices
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


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.

How to Serve it Up

Premium Plastic Bowl
Classic White Bowl