HGTV Dream Home 2009 Recipes: Chopped Apple Salad

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

Directions:
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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For more recipes from Bobby Flay, visit FoodNetwork.com.