Chopped Apple Salad with Toasted Walnuts, Blue Cheese & Pomegranate Vinaigrette

prep time:: 15 min

Makes 8 servings

Tamara Carlyon

ingredients

Pomegranate Vinaigrette

1/4 cup pomegranate juice
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
1 head 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

Pomegranate Vinaigrette

Whisk together the pomegranate juice, vinegar, mustard, honey and salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified.

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.

Source: Kathy Burnham