4 apples such as Granny Smith, Gala or Fuji, cored and cut into 1/2-inch dice
2 oz baby spinach
2 large heads Belgian endive, thinly sliced crosswise
1 1/2 cups walnuts, toasted and coarsely chopped
1/2 lb blue cheese (such as Maytag) crumbled (2 cups)
1 cup Pomegranate Vinaigrette (look up recipe)
Kosher salt and freshly ground pepper
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.
Serving
Suggestions
Serve with Pomegranate Vinaigrette and Kentucky 95
Originally Submitted
9/15/2011
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