Recipe: Sauteed Apple Salad with Roquefort

Sauteed Apple Salad with Roquefort and Walnuts
recipelink.com Chat Room Recipe Swap - 2001-08-28
From: Rosette DuBois, adapted from The Silver Palate Cookbook.
Servings: 8

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.

1/4 cup sherry or red wine vinegar
1 tablespoon fresh thyme or 1 teaspoon dried
1/2 cup plus 1 tbsp olive oil
8 cups mixed baby greens
4 large golden delicious apples, peeled, cored and cut into 12 slices
1 tablespoon sugar
1 cup Roquefort cheese, crumbled
1/2 cup walnuts, chopped and toasted (toast on cookie sheet 5 min in 350 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.