"If you aren't a fan of blue cheese," Flay says, "try substituting feta or goat cheese in the salad. Both pair really well with apples and pomegranates."
2 tablespoons pomegranate molasses
2 tablespoons red wine vinegar
4 teaspoons Dijon mustard
1 tablespoon honey
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
2 apples (Granny Smith, Gala, Fuji), cored and cut into 1/2-inch pieces
2 ounces baby spinach
1 large head endive, halved crosswise in thin slices
1/3 cup coarsely chopped walnuts, toasted
2 ounces Maytag blue cheese, crumbled
How to Make It
Combine molasses and next 5 ingredients (through pepper) in a medium bowl; whisk well. Slowly add olive oil, whisking well until blended.
Combine apples, spinach, endive, walnuts, and blue cheese in a large bowl. Add the vinaigrette; toss to coat, and serve. Extra vinaigrette can be stored, covered tightly, in the refrigerator for 2 days.
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