Chopped Apple Salad With Pomegranate Vinaigrette

• 2 tablespoons pomegranate molasses
• 2 tablespoons red wine vinegar
• 4 teaspoons Dijon mustard
• 1 tablespoon honey
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 2 apples (Granny Smith, Gala, Fuji), cored and cut into 1/2-inch pieces
• 2 ounces baby spinach
• 1 large head endive, halved crosswise in thin slices
• 1/3 cup coarsely chopped walnuts, toasted
• 2 ounces Maytag blue cheese, crumbled

1. Combine molasses and next 5 ingredients (through pepper) in a medium bowl; whisk well. Slowly add olive oil, whisking well until blended.
2. Combine apples, spinach, endive, walnuts, and blue cheese in a large bowl. Add the vinaigrette; toss to coat, and serve. Extra vinaigrette can be stored, covered tightly, in the refrigerator for 2 days.
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pomegranate molasses, red wine vinegar, mustard, honey, salt, freshly ground black pepper, extravirgin olive oil, apples, baby spinach, head endive, walnuts, cheese

Taken from www.myrecipes.com/recipe/chopped-apple-salad (may not work)