Chopped apple salad with toasted walnuts, blue cheese and pomegranate vinaigrette

For the vinaigrette:

Whisk together the pomegranate treacle, vinegar, mustard, honey and salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified.

For the salad:

Combine the apples, spinach, chicory, walnuts and blue cheese in a large bowl. Add the vinaigrette and toss to coat, season with salt and pepper, to taste.