Chopped Apple Salad with Toasted Walnuts, Blue Cheese and Pomegranate Vinaigrette
Serves: 8
Prep Time: 15 min
Cook Time: n/a
Pomegranate molasses is a thick, syrupy pomegranate juice reduction that has a rich, tart flavor with a slightly sweet edge. It can be found in Middle Eastern markets and some gourmet markets. You can substitute Pomegranite juice (like Pom brand).
Prep Time: 15 min
Cook Time: n/a
Ingredients:
| 1/4 cup | pomegranate molasses |
| 2 tablespoons | red wine vinegar |
| 2 tablespoons | 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 |
Directions:
Directions
For the vinaigrette:
Whisk together the pomegranate molasses, vinegar, mustard, honey and salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified.
For the salad:
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.
Recipe courtesy Bobby Flay, 2007
CATEGORIES: Apple Dinner Salad View All
Source: foodnetwork.com
