Chopped “Valley” Apple Salad with Toasted Walnuts & Blue Cheese




Combine apples spinach and endive. Top with blue cheese, walnuts and seasoning. To make vinaigrette, whisk together pomegranate juice, red wine vinegar, Dijon mustard and honey. Slowly whisk in olive oil until emulsified. Drizzle vinaigrette over salad and serve.

Note: Vinaigrette can be made up ahead of time. Simply store in tightly closed jar and refrigerate. Shake before serving.