Prep Time: 15 minutes
“If you aren’t a fan of blue cheese,” Flay says, “try substituting feta or goat cheese in the salad. Both pair really well with apples and pomegranates.”
Yield: Makes 4 servings (serving size: 2 cups salad)
Good to Know: Shrimp, spinach, and walnuts are all high in protein and omega 3 fatty acids, as well as other vitamins and nutrients.
- 2 tablespoons pomegranate molasses
- 2 tablespoons red wine vinegar
- 4 teaspoons Dijon mustard
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 2 apples (Granny Smith, Gala, Fuji), cored and cut into 1/2-inch pieces
- 2 ounces baby spinach
- 1 large head endive, halved crosswise in thin slices
- 1/3 cup coarsely chopped walnuts, toasted
- 2 ounces Maytag blue cheese, crumbled
1. Combine molasses and next 5 ingredients (through pepper) in a medium bowl; whisk well. Slowly add olive oil, whisking well until blended.
2. Combine apples, spinach, endive, walnuts, and blue cheese in a large bowl. Add the vinaigrette; toss to coat, and serve. Extra vinaigrette can be stored, covered tightly, in the refrigerator for 2 days.
Photo by Dasha Wright
I’m better at eating than cooking , so all the recipes are from around the web. Also if you want me to write about something comment and soon you’ll see a post about your subject. Or simply comment and let me know what do you think about this recipe and how you do it. | Stay in touch with me on Tumblr Twitter Facebook and Instagram | For collaborations, sponsorships or business inquiries e-mail at firstname.lastname@example.org . If you want to see your recipe here just send it to email@example.com