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

• 1/4 cup pomegranate molasses
• 2 tablespoons red wine vinegar
• 1 heaping tablespoon Dijon mustard
• 1 tablespoon honey, or more to taste
• Salt
• Freshly ground black pepper
• 3/4 cup extra-virgin olive oil
• 6 apples (Granny Smith, Gala, Fuji) any or a combination of all, skin left on, core removed and cut into 1/2-inch dice
• 2 cups baby spinach
• 2 heads endive, thinly sliced
• 1 cup toasted coarsely chopped walnuts
• 3/4 pound blue cheese, crumbled (recommended: Maytag, Danish, Cabrales)
• Salt
• Freshly ground black pepper

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

pomegranate molasses, red wine vinegar, mustard, honey, salt, freshly ground black pepper, extravirgin olive oil, apples, baby spinach, endive, walnuts, blue cheese, salt, freshly ground black pepper

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