Sauteed Apple Salad With Roquefort Cheese And Walnuts
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Belgian | November 19 | 1 | Servings |
INGREDIENTS
| 1/4 | c | Sherry wine vinegar or red |
| wine vinegar | ||
| 1 | T | Chopped fresh thyme or 1 |
| teaspoon dried | ||
| 1/2 | c | Plus 1 tablespoon olive oil |
| 6 | c | Mixed baby greens |
| 3 | c | Trimmed watercress |
| 1 | Belgian endive, sliced | |
| 1 1/2 | lb | Golden Delicious apples |
| peeled cored cut | ||
| into 1/2-inch-thick | ||
| slices | ||
| 1 | T | Sugar |
| 1 | c | Crumbled Roquefort cheese |
| 1/2 | c | Chopped toasted walnuts |
INSTRUCTIONS
Combine vinegar and thyme in small bowl. Gradually whisk in 1/2 cup oil. Season to taste with salt and pepper. Combine greens, watercress and endive in large bowl. Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Add apples and sugar and saute until apples are almost tender, about 8 minutes. Increase heat to high and saute until golden brown, about 5 minutes longer. Place atop greens in bowl. prinkle salad with Roquefort and walnuts. Toss with enough dressing to coat. Serve, passing remaining dressing separately. Serves 6. Bon Appetit November 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2575
Calories From Fat: 2386
Total Fat: 271.8g
Cholesterol: 76mg
Sodium: 2598.1mg
Potassium: 846.5mg
Carbohydrates: 36g
Fiber: 7g
Sugar: 22.9g
Protein: 15g