HGTV Dream Home 2009 Recipes: Chopped Apple Salad

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Chopped Apple Salad with Toasted Walnuts, Blue Cheese & Pomegranate Vinaigrette
Recipe courtesy Bobby Flay, 2008
Makes 6 to 8 servings

    Pomegranate Vinaigrette
  • 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

  • Salad
  • 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

  • Salt and freshly ground black pepper

1.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.
2. 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.

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