Recipe information
Yield
Serves 6
Ingredients
1/4 cup Sherry wine vinegar or red wine vinegar
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1/2 cup plus 1 tablespoon olive oil
6 cups mixed baby greens
3 cups trimmed watercress
1 Belgian endive, sliced
1 1/2 pounds Golden Delicious apples, peeled, cored, cut into 1/2-inch-thick slices
1 tablespoon sugar
1 cup crumbled Roquefort cheese
1/2 cup chopped toasted walnuts
Preparation
Step 1
Combine vinegar and thyme in small bowl. Gradually whisk in 1/2 cup oil. Season to taste with salt and pepper.
Step 2
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 minutes. Increase heat to high and sauté until golden brown, about 5 minutes longer. Place atop greens in bowl. Sprinkle salad with Roquefort and walnuts. Toss with enough dressing to coat. Serve, passing remaining dressing separately.
