Chopped Apple Salad with Toasted Walnuts, Blue Cheese & Pomegranate Vinaigrette

• 6 apples (Granny Smith, Gala, Fuji or a combination of all), skin left on, core removed and cut into 1/2-inch dice
• 2 ounces baby spinach
• 2 large heads endive, thinly sliced crosswise
• 1 1/2 cups toasted coarsely chopped walnuts
• 3/4 pound Napa valley blue cheese, crumbled
• Pomegranate Vinaigrette, recipe follows
• Salt and freshly ground black pepper
• 3 tablespoons 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
• 2/3 cup extra-virgin olive oil

1. Combine the apples, spinach, endive, walnuts and blue cheese in a large bowl.
2. Add the vinaigrette, toss to coat, and season with salt and pepper, to taste.
3. Whisk together the pomegranate molasses, vinegar, mustard, honey and salt and pepper in a medium bowl.
4. Slowly whisk in the olive oil until emulsified.
5. Vinaigrette can be stored, covered tightly, in the refrigerator for 2 days.

apples, baby spinach, endive, walnuts, valley blue cheese, vinaigrette, salt, pomegranate molasses, red wine vinegar, mustard, honey, salt, extravirgin olive oil

Taken from www.foodnetwork.com/recipes/bobby-flay/chopped-apple-salad-with-toasted-walnuts-blue-cheese-pomegranate-vinaigrette-recipe.html (may not work)