Michael’s Quick, Easy and Delish Dish for the Weekend

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This salad is a modern twist on the famous Waldorf Salad chiefly attributed to the maitre d’hotel Oscar Tschirty at the Waldorf Hotel in New York City between 1893 and 1896 (1). It is a great way to utilize some of the delicious apples now in our markets. The pomegranite molasses dressing is a great foil for the tartness of the apples and the saltiness of the blue cheese…….Enjoy!


4 apples such as Granny Smith, Gala or Fuji, cored and cut into 1/2-inch dice
2 ounces baby spinach
2 large heads Belgian endive, thinly sliced crosswise
1 1/2 cups walnuts, toasted and coarsely chopped
1/2 pound blue cheese (such as Maytag), crumbled (2 cups)
1 cup Pomegranate Vinaigrette (see below)
Kosher salt and freshly ground pepper

Pomegranate Vinaigrette:
3 tablespoons pomegranate molasses
2 tablespoons red wine vinegar
1 heaping tablespoon dijon mustard
1 tablespoon honey, or more to taste
Kosher salt and freshly ground pepper
2/3 cup extra-virgin olive oil


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.

Pomegranate Vinaigrette:

Whisk together the pomegranate molasses, vinegar, mustard and honey in a medium bowl. Season with salt and pepper. Slowly whisk in the olive oil until emulsified. The dressing can be made 2 days in advance and stored in a container with a tight-fitting lid in the refrigerator.

Photograph by Con Poulos

Recipe courtesy of Bobby Flay

(1) wikipedia

About Michael Minorgan

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