Hearts Of Escarole With Apples And Roquefort

Repenting is neither more nor less than crying out to God in Christ, “Lord be merciful to me, a sinner.” Believing is rejoicing in the faithfulness of His promise, that as we so repent, we go home justified. It is not the depth and power of your repentance that earns God’s favor. None of us repent as deeply as we ought, and so must ever repent for the weakness of our repentance. But Jesus came to save sinners.

R.C. Sproul Jr.

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Dairy		Posted, Salads, Vegetables	4	Servings

INGREDIENTS

1		Head Escarole
1		Sierra Beauty Apple
1/4	c	Walnuts
4	T	Extra Virgin Olive Oil
1	T	Sherry Vinegar
		Salt And Pepper
2	oz	Roquefort Cheese

INSTRUCTIONS

Preheat the oven to 350. Trim the escarole, discarding any tough outer
leaves, wash thoroughly, and spin dry. Peel, core and slice the apple.
Toast the walnuts in the oven for about 5 minutes. Take the walnuts
out of the oven and rub them in a towel to remove the loose skin,
which may be bitter. Whisk together the olive oil and vinegar and
season with salt and pepper. Toss the escarole and apple together  with
the dressing. Sprinkle with the cheese, crumbled, and the  toasted
walnuts.  Recipe by: Chez Panisse Vegetables by Alice Waters  By Meg
Antczak <meginny@frontiernet.net> on Jun 14, 1998, converted by
MM_Buster v2.0l.

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