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Categories:
apples baby spinach endive walnuts cheese pomegranate vinaigrette kosher salt pomegranate molasses red wine vinegar mustard honey kosher salt extra-virgin olive oil
Viewed: 78 - Published at: 6 years agoIngredients
- 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
Method
- 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.
- Whisk together the pomegranate molasses, vinegar, mustard and honey in a medium bowl.
- Season with salt and pepper.
- Slowly whisk in the olive oil until emulsified.
- The dressing can be made 2 days in advance and stored in a container with a tight-fitting lid in the refrigerator.
- Photograph by Con Poulos
