CHOPPED APPLE SALAD TOASTED WALNUTS, BLUE CHEESE, POMEGRANATE VINAIGRETTE

CHOPPED APPLE SALAD TOASTED WALNUTS, BLUE CHEESE, POMEGRANATE VINAIGRETTE
This is a sophisticated take on an American classic, the Waldorf salad. Tart crisp apples, piquant blue cheese, and rich, crunchy walnuts combine to create a salad with layers of flavor
and texture. Slightly sweet, deliciously tangy pomegranate molasses is the key ingredient in the vinaigrette, binding all of the elements in place of the traditional mayonnaise-based
dressing. Tender baby spinach and crisp endive amp up the fresh factor of this hearty salad.
Serves 6 to 8

apples such as Granny Smith, Gala, or Fuji, cored and cut into ½-inch dice
ounces baby spinach
large heads of Belgian endive, thinly sliced crosswise
½ cups coarsely chopped walnuts, toasted
½ pound blue cheese such as Maytag, crumbled (2 cups)
Pomegranate Vinaigrette

Kosher 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.