Sauteed Apple Salad With Roquefort Cheese And Walnuts
Serves: 4
Zoie Ernser
1 January 1970
Based on User reviews:
63
Spice
66
Sweetness
39
Sourness
39
mins
Prep time (avg)
3.6
Difficulty
Ingredients:
1 cup
Sherry Wine Vinegar1 tbsp
Thyme (chopped fresh)3 cups
Watercress (trimmed)1 tbsp
Sugar1 cup
Walnut (chopped toasted)Directions:
1
Combine vinegar and thyme in small bowl
2
Gradually whisk in 1/2 cup oil
3
Season to taste with salt and pepper
4
Combine greens, watercress and endive in large bowl
5
Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat
6
Add apples and sugar and sauté until apples are almost tender, about 8 minutes
7
Increase heat to high and sauté until golden brown, about 5 minutes longer
8
Place atop greens in bowl
9
Sprinkle salad with Roquefort and walnuts
10
Toss with enough dressing to coat
11
Serve, passing remaining dressing separately
12
Combine vinegar and thyme in small bowl
13
Gradually whisk in 1/2 cup oil
14
Season to taste with salt and pepper
15
Combine greens, watercress and endive in large bowl
16
Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat
17
Add apples and sugar and sauté until apples are almost tender, about 8 minutes
18
Increase heat to high and sauté until golden brown, about 5 minutes longer
19
Place atop greens in bowl
20
Sprinkle salad with Roquefort and walnuts
21
Toss with enough dressing to coat
22
Serve, passing remaining dressing separately