CHOPPED APPLE SALAD

Chopped Apple Salad image

Yield Serves 6 to 8

Number Of Ingredients 15

Ingredients

4 apples such as Granny Smith, Gala, or Fuji, cored and cut into 1/2-inch dice
2 ounces baby spinach
2 large heads of Belgian endive, thinly sliced crosswise
1 1/2 cups coarsely chopped walnuts, toasted (see page 250)
1/2 pound blue cheese such as Maytag, crumbled (2 cups)
Pomegranate Vinaigrette (recipe follows)
Kosher salt and freshly ground black pepper
Pomegranate Vinaigrette
3 tablespoons pomegranate molasses
2 tablespoons red wine vinegar
1 heaping tablespoon Dijon mustard
1 tablespoon honey, or more to taste
Kosher salt and freshly ground black pepper
2/3 cup extra virgin olive oil
(makes about 1 cup)

Steps:

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.
Pomegranate Vinaigrette
Whisk together the pomegranate molasses, vinegar, mustard, and honey in a medium bowl. Season with salt and pepper. Slowly whisk in the olive oil until emulsified. The dressing can be made 2 days in advance and stored in a container with a tight-fitting lid in the refrigerator.

*** Explore more Chopped Apple Salad Recipes »

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