Sautéed Apple Salad with Roquefort and Walnuts

By October 20, 2011Uncategorized

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 salad greens

2-3 apples, peeled, cored, cut into 1/2-inch-thick slices

1 tablespoon sugar

1 cup crumbled Roquefort cheese

1/2 cup chopped toasted walnuts

Combine vinegar and thyme in small bowl. Gradually whisk in 1/2 cup oil. Season to taste with salt and pepper. Place greens in a 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. From Bon Appetit, Nov. 1993.

Author Terra

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