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Bobby Flay's Bar Americain

Bar Americain Chopped Apple Salad

Servings 6 -8


Chopped Apple Salad

  • 4 apples such as Granny Smith, Gala or Fuji, cored and cut into 1/2 inch dice
  • 2 ounces baby spinach
  • 2 large heads of Belgian endive thinly sliced crosswise
  • 1 1/2 cups coarsely chopped walnuts toasted
  • 2 cups blue cheese such as Maytag crumbled
  • Kosher salt and freshly ground pepper

Pomegranate vinaigrette

  • 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. 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.
  3. Add the vinaigrette to the salad and toss to coat. Season with salt and pepper to taste.

Recipe Notes

Published with permission from Bar Americain.