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: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Global
Ingredients: 6 apples (Granny Smith, Gala, Fuji or a combination of all), skin left on, core removed and cut into 1/2-inch dice; 57 grams baby spinach; 340 grams Napa valley blue cheese, crumbled; 1 Tbsp heaping tablespoon Dijon mustard; 2 large heads endive, thinly sliced crosswise; 1 Tbsp honey, or more to taste; 144 milliliters extra-virgin olive oil; 3 Tbsps pomegranate molasses; 2 Tbsps red wine vinegar; 8 servings Salt and freshly ground black pepper; 176 grams toasted coarsely chopped walnuts

Chopped Apple Salad with Toasted Walnuts, Blue Cheese and Pomegranate Vinaigrette is a gluten free recipe with 8 servings. One serving contains 447 calories, 14g of protein, and 33g of fat. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe from Foodnetwork requires apples, pomegranate molasses, salt and pepper, and dijon mustard. It works well as a main course. From preparation to the plate, this recipe takes around 30 minutes.

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, toss to coat, and season with salt and pepper, to taste.

Ingredients you will need

Salt And Pepper

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. Vinaigrette can be stored, covered tightly, in the refrigerator for 2 days.

Ingredients you will need

Pomegranate Molasses

Salt And Pepper

Vinaigrette

Olive Oil

Mustard

Vinegar

Honey

Equipment you will use

Whisk

Bowl

Equipment

Bowl

Whisk

Ingredients

Servings:

apples (Granny Smith, Gala, Fuji or a combination of all), skin left on, core removed and cut into 1/2-inch dice 57grams

baby spinach 340grams

Napa valley blue cheese, crumbled 1Tbsp

heaping tablespoon Dijon mustard 2large heads

endive, thinly sliced crosswise 1Tbsp

honey, or more to taste 144milliliters

extra-virgin olive oil 3Tbsps

pomegranate molasses 2Tbsps

red wine vinegar 8servings

Salt and freshly ground black pepper 176grams

toasted coarsely chopped walnuts

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Salad works really well with Chardonnay, Sauvignon Blanc, and Gruener Veltliner. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Wagner Vineyards Riesling Ice with a 4.7 out of 5 star rating seems like a good match. It costs about 31 dollars per bottle.

Wagner Vineyards Riesling Ice

Gently pressing frozen grapes extracts only the juice while leaving water behind in the form of ice. The result is this luxurious, full-bodied dessert wine. Aromatic and zesty, each sip exploded with vibrant fruitiness & leaves behind a lively, lingering finish.