Chopped Apple Salad

Name: Chopped Apple Salad
Yield: Serves 6 to 8
Ingredients: 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 (see page 250); 1/2 pound blue cheese such as Maytag, crumbled (2 cups); Pomegranate Vinaigrette (recipe follows); Kosher salt and freshly ground black pepper; 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 black pepper; 2/3 cup extra virgin olive oil; (makes about 1 cup)

December 14, 2011

This is a sophisticated take on an American classic, the Waldorf salad. Tart crisp apples, piquant blue cheese, and rich, crunchy walnuts combine to create a salad with layers of flavor and texture. Slightly sweet, deliciously tangy pomegranate molasses is the key ingredient in the vinaigrette, binding all of the elements in place of the traditional mayonnaise-based dressing. Tender baby spinach and crisp endive amp up the fresh factor of this hearty salad.

Recipe notes

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