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

Ingredients

• 2 cups baby spinach 
• 8 servings pepper black freshly ground
• 0.8 pound cheese blue crumbled (recommended: Maytag, Danish, Cabrales)
• 1 tablespoon dijon mustard 
• 2 heads endive thinly sliced
• 1 tablespoon honey to taste
• 0.8 cup olive oil extra-virgin
• 0.3 cup pomegranate molasses 
• 2 tablespoons red wine vinegar 
• 8 servings salt 
• 1 cup walnuts toasted coarsely chopped
• 6  a combination of all cut into 1/2-inch dice (Granny Smith, Gala, Fuji)
• 6  a combination of all cut into 1/2-inch dice (Granny Smith, Gala, Fuji)

Equipment

• bowl
• whisk

Directions

1. Watch how to make this recipe.
2. Whisk together the pomegranate molasses, vinegar, mustard, honey and salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified.
3. Combine the apples, spinach, endive, walnuts and blue cheese in a large bowl.
4. Add the vinaigrette and toss to coat, season with salt and pepper, to taste.