Apple Salad with Toasted Walnuts, Blue Cheese and Pomegranate Vinaigrette
Pomegranate Vinaigrette: cup 1/4 pomegranate molasses tablespoons 2 red wine vinegar tablespoon 1 (heaping) Dijon mustard tablespoon 1 honey, or more to taste Salt and freshly ground pepper cup 3/4 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 cups 2 baby spinach heads 2 endive, thinly sliced cup 1 toasted coarsely chopped walnuts pound 3/4 blue cheese, crumbles (recommended: Maytag, Danish, Cabreles) Salt and fresh ground pepper
For the vinaigrette: Whisk together the pomegranate molasses, vinegar, mustard, honey and salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified.
For the salad: 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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