Sauteed apple salad with roquefort cheese and walnuts
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Sherry wine vinegar or red wine vinegar |
| 1 | tablespoon | Chopped fresh thyme or 1 teaspoon dried |
| ½ | cup | Plus 1 tablespoon olive oil |
| 6 | cups | Mixed baby greens |
| 3 | cups | Trimmed watercress |
| 1 | Belgian endive; sliced | |
| 1½ | pounds | Golden Delicious apples; peeled, cored, cut |
| ; into 1/2-inch-thick | ||
| ; slices | ||
| 1 | tablespoon | Sugar |
| 1 | cup | Crumbled Roquefort cheese |
| ½ | cup | Chopped toasted walnuts |
Directions
Combine vinegar and thyme in small bowl. Gradually whisk in ½ cup oil.
Season to taste with salt and pepper.
Combine greens, watercress and endive in large bowl. Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Add apples and sugar and saute until apples are almost tender, about 8 minutes.
Increase heat to high and saute until golden brown, about 5 minutes longer.
Place atop greens in bowl. prinkle salad with Roquefort and walnuts. Toss with enough dressing to coat. Serve, passing remaining dressing separately.
Serves 6.
Bon Appetit November 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.