INGREDIENTS
6
Apples
2 cups
Baby spinach
2
heads Endive
1
heaping tbsp Dijon mustard
1 tbsp
Honey
1/4 cup
Pomegranate molasses
2
Black pepper, Freshly ground
2
Salt
3/4 cup
Olive oil, extra-virgin
2 tbsp
Red wine vinegar
1 cup
Walnuts, toasted
3/4 lb
Blue cheese