Escarole Salad with Apples, Candied Walnuts, and Saint André Cheese |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Skip the winethis salad is perfect with a Belgian ale. Saint Andréis a soft, ripened cheese much like Brie or Camembert. Either cheese would make a good substitute. Ingredients:
2 tablespoons olive oil, divided |
1 granny smith apple, cored, cut into 1/3-inch-thick wedges |
1/2 cup walnut halves |
1 tablespoon sugar |
3 tablespoons chopped shallots |
1 tablespoon apple cider vinegar |
1 8-ounce head of escarole, cut into 3/4-inch-thick strips (6 cups packed) |
1 cup thinly sliced radicchio |
2 1/2-inch-thick slices saint andré cheese |
Directions:
1. Heat 1 tablespoon oil in heavy large skillet over high heat. Add apple wedges; cook until beginning to brown, 2 to 3 minutes per side. Divide among plates. Reduce heat to medium-high. Add remaining 1 tablespoon oil and walnuts to skillet; stir 1 minute. Sprinkle walnuts with sugar; stir until walnuts and sauce are deep brown, about 30 seconds. Using slotted spoon, transfer walnuts to small bowl. Add shallots to skillet; stir until soft, 10 to 15 seconds. Stir in vinegar, then add escarole and radicchio to skillet. Sprinkle with salt and pepper and toss until beginning to wilt, about 1 minute. Season with salt and pepper.
2. Mound salad on plates alongside apples. Top with cheese and walnuts.
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