| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Belgian |
November 19 |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Sherry wine vinegar or red wine vinegar |
| 1 |
tb |
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 |
tb |
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
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