Chopped Apple Salad

Ingredients

4 granny smith apples (cut into small cubes)
2 ozs baby spinach
2 heads Belgian endive (thinly sliced crosswise)
11/2 cups chopped walnuts (coarsely, toasted)
1/2 lb blue cheese (crumbled, makes 2 cups)
2 tbsps red wine vinegar
1 tbsp dijon mustard
11/2 tbsps honey (or more to taste)
2/3 cup extra virgin olive oil
3 tbsps pomegranate molasses

Directions: 

• Whisk together the pomegranate molasses, vinegar, mustard, and honey in a medium bowl. Season with salt and pepper.
• Slowly whisk in the olive oil until emulsified. The dressing can be made 2 days in advance and stored in a container with a tight-fitting lid in the refrigerator.
• Combine the apples, spinach, endive, walnuts, and blue cheese in a large bowl.
• Add the vinaigrette and toss to coat. Season with salt and pepper to taste.

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