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

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