Step 1

Whisk together the pomegranate molasses, honey, mustard, vinegar, salt, and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified. Set aside. If not using right away, vinaigrette can be stored, covered tightly, in the refrigerator for 2 days.

Step 2

Combine the apples, spinach, endive, pomegranate arils, walnuts, and blue cheese in a large bowl, season with salt and pepper, and gently toss to combine.  Add the vinaigrette around the perimeter of the bowl and gently push salad into dressing to lightly coat.  Transfer to a large shallow bowl or platter to serve.