Chopped Apple Salad with Toasted Walnuts, Blue Cheese and Pomegranate Vinaigrette
Recipe courtesy Bobby Flay, 2007
- Prep Time:
- 15 min
- Inactive Prep Time:
- hr min
- Cook Time:
- hr min
- Level:
- Easy
- Serves:
- 8 servings
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 (recommended: Maytag, Danish, Cabrales)
- Salt
- Freshly ground black pepper
For the vinaigrette:
Directions
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.
Pomegranate molasses: who can find this in Panama City, Florida, I ask you? So I subbed per a review of this recipe:
"I used 1/4 cup of regular molasses and 1/4 pomegranate juice for the pomegranate molasses and that worked great for me."
revised 5/7/09--
***** FOR THE BAND BANQUET--I added grilled chicken, cherry tomatoes, red onion, mushrooms, and dried cherries. I also subbed gorgonzola cheese for the Bleu cheese. It was outstanding!
