Bar Americain Apple Salad with Walnuts, Blue Cheese & Pomegranate Vinaigrette

November 19, 2015
Lunch, Salads, Winter, Fall, Vegetables, Thanksgiving, Healthy

"This is a sophisticated take on an American classic – the Waldorf salad. Tart, crisp apples, piquant blue cheese and rich, crunchy walnuts combine to create a salad with layers of flavor and texture. Slightly sweet, deliciously tangy pomegranate molasses is the key ingredient in the vinaigrette, binding all of the elements in place of the traditional mayonnaise-based dressing. Tender baby spinach and crisp endive amp the fresh factor of this hearty salad." - Excerpted from Bobby Flay's Bar Americain Cookbook

Serves: 6-8

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

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
4 apples (Granny Smith, Gala, Fuji) any or a combination of all, skin left on, core
removed and cut into ½-inch dice
2 ounces baby spinach
2 large heads endive, thinly sliced crosswise
1½ cups toasted coarsely chopped walnuts
¾ pound blue cheese (Maytag,), 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.