Sauteed Apple Salad with Roquefort Cheese and Walnuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
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 |
Directions:
1. Combine vinegar and thyme in small bowl. Gradually whisk in 1/2 cup oil. Season to taste with salt and pepper.
2. 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.
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