| 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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