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Ingredients:
Pomegranate Vinaigrette:
1/4 cup pomegranate syrup 2 tbsp red wine vinegar
1 heaping tbsp Dijon mustard 1 tbsp honey, or more to taste
Salt Freshly ground black pepper
3/4 cup extra‐virgin olive oil

Salad:
3/4 cup Stiebs Pomegranate Seeds, fresh or thawed
6 apples (Granny Smith, Gala, Fuji) any or a combination of all, skin left on, core removed and cut into 1/2‐inch dice
2 cups baby spinach 2 heads endive, thinly sliced
1 cup toasted chopped walnuts 3/4 pound blue cheese, crumbled
Salt Freshly ground black pepper

Directions:
For the vinaigrette:
Whisk together the pomegranate syrup, vinegar, mustard, honey and salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified.

For the salad:
Combine the Pomegranate Seeds, 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.