Chopped Apple Salad With Toasted Walnuts, Blue Cheese And Pomegranate Vinaigrette
Serves: 5
Eloise Gerhold
1 January 1970
Based on User reviews:
46
Spice
52
Sweetness
48
Sourness
42
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
60 g
Baby Spinach1.5 cups
Walnut (toasted coarsely chopped)1
Salt3 tbsps
Pomegranate Molasses2 tbsps
Red Wine Vinegar1 tbsp
Honey (or more to taste)2 cup
Extra-Virgin Olive OilDirections:
1
Combine the apples, spinach, endive, walnuts and blue cheese in a large bowl
2
Add the vinaigrette, toss to coat, and season with salt and pepper, to taste
3
Whisk together the pomegranate molasses, vinegar, mustard, honey and salt and pepper in a medium bowl
4
Slowly whisk in the olive oil until emulsified
5
Vinaigrette can be stored, covered tightly, in the refrigerator for 2 days