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

Ingredients

• 2 ounces baby spinach 
• 2 large heads belgian endive thinly sliced
• 2 cups cheese blue crumbled (such as Maytag)
• 1 tablespoon dijon mustard 
• 4  fuji cored cut into 1/2-inch dice
• 1 tablespoon honey to taste
• 8 servings kosher salt and pepper freshly ground
• 0.7 cup olive oil extra-virgin
• 1 cup pomegranate vinaigrette (see below)
• 3 tablespoons pomegranate molasses 
• 2 tablespoons red wine vinegar 
• 1.5 cups walnuts toasted coarsely chopped

Equipment

• bowl
• whisk

Directions

1. Combine the apples, spinach, endive, walnuts and blue cheese in a large bowl.
2. Add the vinaigrette and toss to coat. Season with salt and pepper to taste.
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