Name: Bobby Flay’s Apple Salad with Toasted Walnuts, Blue Cheese, and Pomegranate
Ingredients: 3 tablespoons pomegranate molasses; 1 tablespoon honey; 1 heaping tablespoon Dijon mustard; 2 tablespoons red wine vinegar; Salt; Freshly ground black pepper; 2/3 cup extra virgin olive oil; 4 apples, like Granny Smith apples, Gala apples, and/or Fuji apples, cored and sliced into thin half-moons; 2 ounces baby spinach; 1 large head endive, thinly sliced crosswise; Arils from 1 pomegranate; 1 1/2 cups walnuts, toasted and coarsely chopped; 3/4 pound blue cheese, crumbled; Salt; Freshly ground black pepper

Ingredients

Scale

Pomegranate Vinaigrette

3 tablespoons pomegranate molasses
1 tablespoon honey
1 heaping tablespoon Dijon mustard
2 tablespoons red wine vinegar
Salt
Freshly ground black pepper
2/3 cup extra virgin olive oil

Apple Salad

4 apples, like Granny Smith apples, Gala apples, and/or Fuji apples, cored and sliced into thin half-moons
2 ounces baby spinach
1 large head endive, thinly sliced crosswise
Arils from 1 pomegranate
1 1/2 cups walnuts, toasted and coarsely chopped
3/4 pound blue cheese, crumbled
Salt
Freshly ground black pepper

Instructions

Whisk together the pomegranate molasses, honey, mustard, vinegar, salt, and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified. Set aside. If not using right away, vinaigrette can be stored, covered tightly, in the refrigerator for 2 days.
Combine the apples, spinach, endive, pomegranate arils, walnuts, and blue cheese in a large bowl, season with salt and pepper, and gently toss to combine. Add the vinaigrette around the perimeter of the bowl and gently push salad into dressing to lightly coat. Transfer to a large shallow bowl or platter to serve.