Sautéed Apple Salad with Roquefort Cheese and Walnuts

By katiemwilson

Ingredients

• 1/4 c sherry wine vinegar or red wine vinegar
• 1 T chopped fresh thyme or 1 t dried
• 1/2 c plus 1 T olive oil
• 6 c mixed baby greens
• 3 c trimmed watercress
• 1 Belgian endive, sliced
• 1 1/2 lbs Golden Delicious apples, peeled, cored, cut into 1/2" thick slices
• 1 T sugar
• 1 c crumbled Roquefort cheese
• 1/2 c chopped toasted walnuts

Details

Servings 6

Preparation

Step 1

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 sauté until apples are almost tender, about 8 min. Increase heat to high and sauté until golden brown, about 5 min. longer. Place atop greens in bowl. Sprinkle salad with Roquefort and walnuts. Toss with enough dressing to coat. Serve, passing remaining dressing separately.