Classic Roquefort Salad

Yield:  6

Ingredients

• ¼ cup Sherry wine vinegar or red wine vinegar – (60ml)
• 1 tablespoon fresh thyme, chopped or 1 teaspoon dried – (15ml)
• ½ cup + 1 tablespoon olive oil – (140ml)
• 1 ½ pound Golden Delicious apples, peeled, cored, cut into ½ inch-thick slices – (500grams)
• 1 tablespoon sugar – (15ml)
• 6 cups baby greens – (1500ml)
• ½ cup radicchio, sliced – (125ml)
• 1 Belgian endive, sliced
• 3 cups watercress, trimmed – (750ml)
• 1 cup Roquefort cheese, crumbled – (250ml)
• 2/3 cup toasted walnuts, chopped – (150ml)
• salt and pepper to taste

Directions

1. In a small bowl, combine vinegar and thyme and gradually whisk in ½ cup oil.  Season to taste with salt and pepper.
2. Heat the remaining oil in a skillet.  Add apples and sugar and sauté for approximately 8 minutes until the apples are tender.   Increase the heat and cook for another 5 minutes until they turn a soft golden brown.
3. Assemble the salad of baby greens, radicchio, endive and watercress.  Drizzle and toss with dressing.  Sprinkle with sautéed apples, Roquefort cheese and walnuts.
4. Serve and enjoy!