Serves: 8

Pomegranate Vinaigrette
¼ cup 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
¾ cup extra virgin olive oil

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. 

Salad

6 apples (Granny Smith, Gala, Fuji) any or a combination of all, skin left on, core removed and cut into ½-inch dice
2 cups baby spinach
2 heads endive, thinly sliced
1 ½ cups toasted coarsely chopped walnuts
¾ pound blue cheese (Maytag, Danish, Cabrales), crumbled
Pomegranate Vinaigrette (recipe above)
Salt and freshly ground black pepper

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.