Dawn Butler, Salads

Apple, Spinach & Endive Salad with Pomegranate Dressing

4 apples such as Granny Smith, Gala or Fuji, cored and chopped
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)

Combine the apples, spinach, endive, walnuts and blue cheese in a large bowl. Add the vinaigrette and toss to coat.

Pomegranate Dressing
3 tablespoons pomegranate molasses
2 tablespoons red wine vinegar
1 heaping tablespoon dijon mustard
1 tablespoon honey
2/3 cup extra-virgin olive oil

Whisk together the pomegranate molasses, vinegar, mustard and honey in a medium bowl. 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.