Escarole Salad with Apples, Candied Walnuts, and Saint André Cheese
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1 tablespoon apple cider vinegar
- 1 tablespoon sugar
- 1/2 cup walnut halves
- 2 tablespoons olive oil, divided
- Carbohydrate 14 g(5%)
- Cholesterol 14 mg(5%)
- Fat 14 g(21%)
- Fiber 4 g(14%)
- Protein 5 g(10%)
- Saturated Fat 4 g(19%)
- Sodium 95 mg(4%)
- Calories 195
Preparation Heat 1 tablespoon oil in heavy large skillet over high heat. Add apple wedges; cook until beginning to brown, 2 to 3 minutes per side. Divide among plates. Reduce heat to medium-high. Add remaining 1 tablespoon oil and walnuts to skillet; stir 1 minute. Sprinkle walnuts with sugar; stir until walnuts and sauce are deep brown, about 30 seconds. Using slotted spoon, transfer walnuts to small bowl. Add shallots to skillet; stir until soft, 10 to 15 seconds. Stir in vinegar, then add escarole and radicchio to skillet. Sprinkle with salt and pepper and toss until beginning to wilt, about 1 minute. Season with salt and pepper. Mound salad on plates alongside apples. Top with cheese and walnuts.
Preparation Heat 1 tablespoon oil in heavy large skillet over high heat. Add apple wedges; cook until beginning to brown, 2 to 3 minutes per side. Divide among plates. Reduce heat to medium-high. Add remaining 1 tablespoon oil and walnuts to skillet; stir 1 minute. Sprinkle walnuts with sugar; stir until walnuts and sauce are deep brown, about 30 seconds. Using slotted spoon, transfer walnuts to small bowl. Add shallots to skillet; stir until soft, 10 to 15 seconds. Stir in vinegar, then add escarole and radicchio to skillet. Sprinkle with salt and pepper and toss until beginning to wilt, about 1 minute. Season with salt and pepper. Mound salad on plates alongside apples. Top with cheese and walnuts.
