Sauteed Apple Salad With Roquefort And Walnuts

Recipe Ingredients

1/4 cup	59ml	Sherry or red wine vinegar
1 tablespoon	15ml	Fresh thyme or 1 teaspoon dried
1/2 cup	118ml	Plus 1 tbs olive oil
8 cups	880g / 31oz	Mixed baby greens
4 cups	948ml	Apples golden delicious - peeled cored (large) and cut into 12 slices
1 tablespoon	15ml	Sugar
1 cup	146g / 5.1oz	Roquefort cheese - crumbled
1/2 cup	73g / 2.6oz	Walnuts - chopped and toasted

Recipe Instructions

Toast walnuts on cookie sheet 5 minutes in 350F oven.

Combine vinegar and thyme, gradually whisk in 1/2 cup of olive oil. Season with salt and pepper.

Heat remaining 1 Tablespoon of oil in skillet over medium heat, add apples and sugar and saute until apples are tender about 8 min. Increase heat to high and saute until golden brown about 5 minutes longer.

Divide salad greens among eight plates, arrange six apple slices on greens sprinkle with walnuts and Roquefort cheese and drizzle with dressing on top just before serving.

Everything can be prepared in advance and can be taken to the dinner home in separate containers and arranged just before serving to avoid wilting.

Source:
Rosette DuBois was adapted from The Silver Palate Cookbook

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