SAUTEED APPLE SALAD WITH ROQUEFORT CHEESE & WALNUT Recipe

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:
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