Chopped Apple Salad
8
- Makes1 Servings
Ingredients
4 apple cider vinegar, such as Granny Smith, Gala, or Fuji, cored and cut into 1/2-in. dice
2 oz baby spinach
2 large heads of Belgian endive, thinly sliced crosswise
1 1/2 cup coarsely chopped walnut, toasted
1/2 lb blue cheese, such as Maytag, crumbled (2 cups)
Kosher salt
freshly ground black pepper
FOR POMEGRANATE VINAIGRETTE:
3 tbsp pomegranate molasses
2 tbsp red wine vinegar
1 tsp heaping Dijon mustard
1 tbsp honey, or more to taste
Kosher salt
freshly ground black pepper
2/3 cup extra-virgin olive oil
Instructions
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.
To make Pomegranate vinaigrette:
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.
From Bobby Flay’s Bar Americain Cookbook
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 up the fresh factor of this hearty salad.
Excerpted from Bobby Flay’s Bar Americain Cookbook by Bobby Flay with Stephanie Banyas and Sally Jackson Copyright © 2011 by Boy Meets Grill, Inc. Photographs Copyright © 2011 by Ben Fink. Excerpted by permission of Clarkson Potter, a division of Random House of Canada Limited. All rights reserved.
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