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Apple Mixed Green Salad, Pomegranate, Blue Cheese, and Date Balsamic Vinaigrette
Date: April 9, 2016
  • For the Salad:
  • 4 whole Belgian endives
  • 4 whole baby romaine
  • 6 cups (about 8 ounces) baby arugula leaves
  • 4 ounces crumbled Gorgonzola, Stilton, or Cabrales
  • 4 ounces seeds from 1 medium pomegranate
  • 3 tart apples, core and skins on
  • For the Vinaigrette:
  • 3 tablespoons date balsamic vinegar
  • 1/2 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
Preparation Steps:
  1. Make the vinaigrette:
  2. In a medium bowl combine gate vinegar, olive oil and salt and pepper.
  3. Place bowl on top of kitchen towel rolled into a ring to keep it steady, and slowly pour olive oil into bowl while whisking constantly.
  4. Vinaigrette should form a semi-stable emulsion. Season to taste with salt and pepper, then aside in the fridge.
  5. To serve:
  6. Trim bottoms of endives & separate into individual leaves.
  7. Rinse and spin dry arugula leaves in a salad spinner.
  8. Combine greens in a large bowl and drizzle with vinaigrette.
  9. Coat the apple slices with some of the vinaigrette.
  10. Gently toss with hands until evenly coated with vinaigrette. Taste and add more vinaigrette or salt and pepper as necessary.
  11. Add the cheese and pomegranate and toss briefly. Season to taste with salt and pepper.