Chopped Apple Salad Recipe

Sep 23, 2011 11:01 am

A seasonal sweet salad spiked with blue cheese

By Bobby Flay

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Photo: Ben Fink

Apples, walnuts and blue cheese will spice up your salad life.

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.

Reprinted with permission from Bobby Flay's Bar Americain Cookbook

Servings: 6

Ingredients

4 granny smith apples, cut into small cubes

2 ounces baby spinach

2 large heads of Belgian endive, thinly sliced crosswise

1 1/2 cups coarsely chopped walnuts, toasted

1/2 pound blue cheese, crumbled (makes 2 cups)

Kosher salt and freshly ground black pepper

Pomegranate Vinaigrette

3 tablespoons pomegranate molasses

2 tablespoons red wine vinegar

1 heaping tablespoon Dijon mustard

1 1/2 tablespoons honey, or more to taste

Kosher salt and freshly ground black pepper

2/3 cup extra virgin olive oil

Directions:

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.
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.

Level of Difficulty:

Easy

Prep Time:

20 minutes

Cooking Time:

0 minutes

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