Chopped Apple Salad With Toasted Walnuts, Blue Cheese & Pomegranate Vinaigrette Recipe

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Bobby Flay on Food Network
Nutrition per serving    (USDA % daily values)
CAL
774
FAT
196%
CHOL
21%
SOD
58%

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Ingredients for 6 servings

2 ounces baby spinach

2 tablespoons red wine vinegar

Pomegranate Vinaigrette, recipe follows

3/4 pound Napa valley blue cheese, crumbled

1 tablespoon honey, or more to taste

2/3 cup extra-virgin olive oil

2 large heads endive, thinly sliced crosswise

3 tablespoons pomegranate molasses

Salt and freshly ground black pepper

6 apples (Granny Smith, Gala, Fuji or a combination of all), skin left on, core removed and cut into 1/2-inch dice

1 heaping tablespoon Dijon mustard

1 1/2 cups toasted coarsely chopped walnuts

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