Ingredients

• 6 apples (Granny Smith, Gala, Fuji or a combination of all), skin left on, core removed and cut into 1/2-inch dice
• 2 ounces baby spinach
• 2 large heads endive, thinly sliced crosswise
• 1 1/2 cups toasted coarsely chopped walnuts
• 3/4 pound Napa valley blue cheese, crumbled
• Pomegranate Vinaigrette, recipe follows
• 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
• Salt and freshly ground black pepper
• 2/3 cup extra-virgin olive oil

Instructions

1. Combine the apples, spinach, endive, walnuts and blue cheese in a large bowl. Add the vinaigrette, toss to coat, and season with salt and pepper, to taste.
2. Whisk together the pomegranate molasses, vinegar, mustard, honey and salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified. Vinaigrette can be stored, covered tightly, in the refrigerator for 2 days.