Chopped Apple Salad with Pomegranate Vinaigrette |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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If you aren't a fan of blue cheese, Flay says, try substituting feta or goat cheese in the salad. Both pair really well with apples and pomegranates. Ingredients:
2 tablespoons pomegranate molasses |
2 tablespoons red wine vinegar |
4 teaspoons dijon mustard |
1 tablespoon honey |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1/4 cup extra-virgin olive oil |
2 apples (granny smith, gala, fuji), cored and cut into 1/2-inch pieces |
2 ounces baby spinach |
1 large head endive, halved crosswise in thin slices |
1/3 cup coarsely chopped walnuts, toasted |
2 ounces maytag blue cheese, crumbled |
Directions:
1. Combine molasses and next 5 ingredients (through pepper) in a medium bowl; whisk well. Slowly add olive oil, whisking well until blended.
2. Combine apples, spinach, endive, walnuts, and blue cheese in a large bowl. Add the vinaigrette; toss to coat, and serve. Extra vinaigrette can be stored, covered tightly, in the refrigerator for 2 days.
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