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

• 4 apples such as Granny Smith, Gala or Fuji, cored and cut into 1/2-inch dice
• 2 ounces baby spinach
• 2 large heads Belgian endive, thinly sliced crosswise
• 1 1/2 cups walnuts, toasted and coarsely chopped
• 1/2 pound blue cheese (such as Maytag), crumbled (2 cups)
• 1 cup Pomegranate Vinaigrette (see below)
• Kosher salt and freshly ground pepper
• 3 tablespoons pomegranate molasses
• 2 tablespoons red wine vinegar
• 1 heaping tablespoon dijon mustard
• 1 tablespoon honey, or more to taste
• Kosher salt and freshly ground 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 and toss to coat.
3. Season with salt and pepper to taste.
4. Whisk together the pomegranate molasses, vinegar, mustard and honey in a medium bowl.
5. Season with salt and pepper.
6. Slowly whisk in the olive oil until emulsified.
7. The dressing can be made 2 days in advance and stored in a container with a tight-fitting lid in the refrigerator.
8. Photograph by Con Poulos

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

Taken from www.foodnetwork.com/recipes/bobby-flay/chopped-apple-salad-with-toasted-walnuts-blue-cheese-and-pomegranate-vinaigrette-recipe2.html (may not work)