Chopped Apple Salad with Toasted Walnuts, Blue Cheese & Pomegranate Vinaigrette (Bobby Flay) |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ingredients:
6 apples (granny smith, gala, fuji or a combination of all), skin left on, core removed and cut into 1/2-inch dice |
2 ounces baby spinach |
2 large heads endive, thinly sliced crosswise |
1 1/2 cups toasted coarsely chopped walnuts |
3/4 pound napa valley blue cheese, crumbled |
pomegranate vinaigrette, recipe follows |
salt and freshly ground black pepper |
3 tablespoons pomegranate molasses |
2 tablespoons red wine vinegar |
1 heaping tablespoon dijon mustard |
1 tablespoon honey, or more to taste |
salt and freshly ground black pepper |
2/3 cup extra-virgin olive oil |
Directions:
1. Salad:
2. Combine the apples, spinach, endive, walnuts and blue cheese in a large bowl. Add the vinaigrette, toss to coat, and season with salt and pepper, to taste.
3. Pomegranate Vinaigrette:
4. Whisk together the pomegranate molasses, vinegar, mustard, honey and salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified. Vinaigrette can be stored, covered tightly, in the refrigerator for 2 days.
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