Chopped Apple Salad with Toasted Walnuts, Blue Cheese and Pomegranate Vinaigrette (Bobby Flay) |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Ingredients:
1/4 cup pomegranate molasses |
2 tablespoons red wine vinegar |
1 heaping tablespoon dijon mustard |
1 tablespoon honey, or more to taste |
salt |
freshly ground black 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 dice |
2 cups baby spinach |
2 heads endive, thinly sliced |
1 cup toasted coarsely chopped walnuts |
3/4 pound blue cheese, crumbled (recommended: maytag, danish, cabrales) |
salt |
freshly ground black pepper |
Directions:
1. For the vinaigrette:
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. For the salad:
4. 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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