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Source: Stop and Smell the Rosemary

Sauteed Apple Salad w/Roquefort & Walnut
This salad is fabulous.
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Serves: 6
Prep Time: 15 minutes
Cook Time: 15 minutes
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1/2 cup sherry, or red wine vinegar
1 tablespoon chopped fresh thyme
1 tablespoon extra virgin olive oil
freshly ground pepper
1 tablespoon extra virgin olive oil
1 1/2 pounds Golden Delicious apples, peeled, cored, and cut into 1/2-inch slices
1 tablespoon sugar
6 cups mixed salad greens
3 cups watercress, coarse stems discarded
1 Belgian endive, sliced
4 ounces Roquefort cheese, crumbled (1 cup)

Whisk vinegar and thyme in a small bowl. Gradually whisk in 1/2 cup oil. Season with salt and pepper. Set aside.

Heat 1 tablespoon olive oil in large nonstick skillet over medium-high heat. Add apples and sugar. Saute until apples are almost tender, about 8 minutes. Increase heat and saute until golden brown, about 5 minutes.

Combine salad greens, watercress, and endive in a large salad bowl. Toss in apples. Sprinkle with Roquefort and walnuts. Toss with enough dressing to coat.

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