4applessuch as Granny Smith, Gala or Fuji, cored and cut into 1/2 inch dice
2ouncesbaby spinach
2large heads of Belgian endivethinly sliced crosswise
1 1/2cupscoarsely chopped walnutstoasted
2cupsblue cheese such as Maytagcrumbled
Kosher salt and freshly ground pepper
Pomegranate vinaigrette
3tablespoonspomegranate molasses
2tablespoonsred wine vinegar
1heaping tablespoon Dijon mustard
1tablespoonhoneyor more to taste
Kosher salt and freshly ground pepper
2/3cupextra virgin olive oil
Instructions
Combine the apples, spinach, endive, walnuts and blue cheese in a large bowl.
Make Pomegranate Vinaigrette by whisking together pomegranate molasses, vinegar, mustard and honey in a medium bowl. Season with salt and pepper. Slowly whisk in the olive oil until emulsified.
Add the vinaigrette to the salad and toss to coat. Season with salt and pepper to taste.