Chopped Apple Salad w/ Walnuts, Blue Cheese & Pomegranate Vinaigrette

I love a good salad -- especially one that combines fruit and vegetables.  This salad is from Bobby Flay’s Bar American Cookbook (if you haven’t checked this cookbook out, you must....it’s packed with some truly impressive meals that are sure to stun your palate and your guests at your next dinner party) and it’s pretty simple to throw together.    

I really enjoy the tart apples combined with the creamy blue cheese crumbles and the slight crunch that the pomegranate seeds throw in there.  Give this salad a try....it’s bound to become a favorite starter or light lunch!

Chopped Apple Salad with Toasted Walnuts, Blue Cheese and Pomegranate Vinaigrette (serves 6 to 8)

adapted from Bobby Flay’s Bar American Cookbook

4 granny smith apples

6 oz mixed baby greens

1 1/2 c. coarsely chopped walnuts, toasted

1/2 lb blue cheese, crumbled (2 cups)

salt and pepper

Pomegranate Vinaigrette (recipe follows)

pomegranate seeds as garnish

1. Combine all ingredients in large bowl.  Add vinaigrette and toss to coat.  Season with salt and pepper.

Pomegranate Vinaigrette (makes 1 cup)

3 tbsp pomegranate molasses

2 tbsp red wine vinegar

1 heaping tbsp dijon mustard

1 tbsp honey

salt and pepper

2/3 c. extra virgin olive oil

1.  Whisk together molasses, red wine vinegar, dijon mustard and honey.  While whisking, stream in olive oil, creating an emulsion.  Season with salt and pepper.