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
- In a small bowl, combine vinegar and thyme and gradually whisk in ½ cup oil. Season to taste with salt and pepper.
- 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.
- Assemble the salad of baby greens, radicchio, endive and watercress. Drizzle and toss with dressing. Sprinkle with sautéed apples, Roquefort cheese and walnuts.
- Serve and enjoy!