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Sautéed Apple Salad with Roquefort Cheese
and Walnuts
Bon Appétit November 1993
Bon Appetit - One Year Subscription
1/4 cup Sherry wine vinegar or red wine vinegar
1 tablespoon chopped fresh thyme or
1 teaspoon dried
1/2 cup plus 1 tablespoon olive oil
6 cups mixed baby greens
3 cups trimmed watercress
1 Belgian endive, sliced
1 1/2 pounds Golden Delicious apples, peeled,
cored, cut into
1/2-inch-thick slices
1 tablespoon sugar
1 cup crumbled Roquefort cheese
1/2 cup chopped toasted walnuts
Combine vinegar and thyme in small bowl. Gradually whisk in 1/2 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
sauté until apples are almost tender, about 8
minutes. Increase heat to high and sauté
until golden brown, about
5
minutes longer. Place atop greens in bowl. Sprinkle salad with
Roquefort and walnuts. Toss with enough dressing to coat. Serve,
passing
remaining
dressing separately. Serves 6.
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Apple, Celery Root
and Endive Salad
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Salad with Goat Cheese
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Index - Salad Recipe Archives
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