Chopped Apple Salad With Toasted Walnuts, Blue Cheese and Pomegranate Vinaigrette

Name: Chopped Apple Salad With Toasted Walnuts, Blue Cheese and Pomegranate Vinaigrette
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 8
Cuisine: Global
Ingredients: 57 grams baby spinach; 2 large heads Belgian endive, thinly sliced crosswise; 473 milliliters 1/2 pound blue cheese (such as Maytag), crumbled; 1 Tbsp heaping tablespoon dijon mustard; 4 apples such as Granny Smith, Gala or Fuji, cored and cut into 1/2-inch dice; 1 Tbsp honey, or more to taste; 8 servings Kosher salt and freshly ground pepper; 158 milliliters extra-virgin olive oil; 237 milliliters Pomegranate Vinaigrette (see below); 3 Tbsps pomegranate molasses; 2 Tbsps red wine vinegar; 355 milliliters walnuts, toasted and coarsely chopped

Chopped Apple Salad With Toasted Walnuts, Blue Cheese and Pomegranate Vinaigrette is a gluten free and vegetarian recipe with 8 servings. This recipe covers 16% of your daily requirements of vitamins and minerals. One portion of this dish contains about 11g of protein, 58g of fat, and a total of 643 calories. Head to the store and pick up walnuts, belgian endive, cheese, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 20 minutes. It works well as a rather inexpensive side dish.

Instructions

Combine the apples, spinach, endive, walnuts and blue cheese in a large bowl.

Ingredients you will need

Blue Cheese

Spinach

Walnuts

Apple

Endive

Equipment you will use

Bowl

Add the vinaigrette and toss to coat. Season with salt and pepper to taste.

Ingredients you will need

Salt And Pepper

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.

Ingredients you will need

Pomegranate Molasses