Hearts of escarole with apples and roquefort
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Head Escarole | |
| 1 | Sierra Beauty Apple | |
| ¼ | cup | Walnuts |
| 4 | tablespoons | Extra Virgin Olive Oil |
| 1 | tablespoon | Sherry Vinegar |
| Salt And Pepper | ||
| 2 | ounces | Roquefort Cheese |
Directions
Preheat the oven to 350. Trim the escarole, discarding any tough outer leaves, wash thoroughly, and spin dry. Peel, core and slice the apple.
Toast the walnuts in the oven for about 5 minutes. Take the walnuts out of the oven and rub them in a towel to remove the loose skin, which may be bitter. Whisk together the olive oil and vinegar and season with salt and pepper. Toss the escarole and apple together with the dressing. Sprinkle with the cheese, crumbled, and the toasted walnuts.
Recipe by: Chez Panisse Vegetables by Alice Waters By Meg Antczak <meginny@...> on Jun 14, 1998, converted by MM_Buster v2.0l.