Escarole Salad with Apples and Candied Walnuts

By June 16, 2010Uncategorized

2 tablespoons olive oil, divided

1  apple, cored, cut into 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 strips

1 cup thinly sliced radicchio

2 1/2-inch-thick slices Saint André cheese (or Brie)

Heat 1 Tb oil in heavy large skillet over high heat. Add apple wedges; cook until beginning to brown, 2-3 min. per side. Divide among plates. Reduce heat to med-high. Add remaining 1 Tb oil and walnuts to skillet; stir 1 minute. Sprinkle walnuts with sugar; stir until walnuts and sauce are deep brown, about 30 sec. Using slotted spoon, transfer walnuts to small bowl. Add shallots to skillet; stir until soft, 10-15 sec. 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. Mound salad on plates alongside apples. Top with cheese and walnuts. From Bon Appetit, Nov. 2009.


Author Terra

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