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 heads endive, thinly sliced - 1 cup toasted coarsely chopped walnuts - 3/4 pound blue cheese, crumbled - Salt - Freshly ground black 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.