SAUTEED APPLE SALAD WITH ROQUEFORT CHEESE & WALNUT Recipe | |
Salad | |
Ingredients:
SAUTEED APPLE SALAD WITH ROQUEFORT CHEESE AND WALNUTS Reviewers' suggestion: Increase the dressing (Use 1 1/2 times the ingredient amounts). Suggestion: Can use raw apples instead of sauteeing the apples with sugar. 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 (or blue cheese OR soft goat cheese) 1/2 cup chopped toasted walnuts
Directions:
DIRECTIONS: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 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. Sprinkle 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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