Ingredients

Serves: 8

Pomegranate Vinaigrette
cup pomegranate molasses
2 tablespoons red wine vinegar
1 heaping tablespoon Dijon mustard
1 tablespoon honey, or more to taste
Salt and freshly ground black pepper
cup extra virgin olive oil

Whisk together the pomegranate molasses, vinegar, mustard, honey and salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified. Vinaigrette can be stored, covered tightly, in the refrigerator for 2 days.

Salad

6 apples (Granny Smith, Gala, Fuji) any or a combination of all, skin left on, core removed and cut into -inch dice
2 cups baby spinach
2 heads endive, thinly sliced
1 cups toasted coarsely chopped walnuts
pound blue cheese (Maytag, Danish, Cabrales), crumbled
Pomegranate Vinaigrette (recipe above)
Salt and freshly ground black pepper

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.

Description

Serves: 8 Pomegranate Vinaigrette ? Cup Pomegranate Molasses 2 Tablespoons Red Wine Vinegar 1 Heaping Tablespoon Dijon Mustard 1 Tablespoon Honey, Or More To Taste Salt And Freshly Ground Black Pepper ? Cup Extra Virgin Olive Oil Whisk Togeth

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