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Chopped Apple Salad with Pomegranate Dressing

Created by Galley_Wench on March 4, 2013

SALAD
4 to 5 apples (Granny Smith, Gala, Fuji) any or a combination of all, skin left on, core removed and cut into 1/2-inch dice
3 cups baby spinach
3/4 cup toasted coarsely chopped walnuts or pecans
1/2 pound blue cheese, crumbled (recommended: Maytag, Danish, Cabrales)
Salt
Freshly ground black pepper

Step 1: *NOTE: To make your own Molasses
Step 2: 4 cups pomegranate juice
Step 3: 1/2 cup sugar
Step 4: 1 tablespoon freshly squeezed lemon juice.
Step 5: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 cup, approximately 70 minutes. It should be the consistency of thick syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.
Step 6: To Make Vinaigrette:
Step 7: Whisk together the pomegranate molasses, vinegar, mustard, honey and salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified.
Step 8: To Make Salad:
Step 9: Combine the apples, spinach, nuts and blue cheese in a large bowl. Add the vinaigrette and toss to coat, season with salt and pepper, to taste.