Chopped Apple Salad With Toasted Walnuts Goat Chee... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This salad, compliments of Bobby Flay combines so may wonderful flavors, which keeps you coming back for more. The Pomegranate Molasses can be found in any Middle Eastern market and adds a wonderful tart flavor. Ingredients:
pomegranate vinaigrette |
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 |
salad |
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 cups of baby romaine |
1 cup toasted coarsely chopped walnuts |
3/4 pound crumbled goat cheese (chevre) |
salt |
freshly ground black pepper |
Directions:
1. Whisk together the pomegranate molasses, vinegar, mustard, honey and salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified.
2. For the salad:
3. 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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