Escarole, Fuji Apple, Roquefort & Toasted Walnut Salad


1 medium head escarole
1 Fuji apple, cored, quartered, and sliced thinly
1 tablespoon walnut oil
1 teaspoon salt
freshly ground pepper, to taste
2 teaspoons sugar
2 teaspoons sherry vinegar
1/2 cup walnut pieces
4 ounces Roquefort


  1. Wash the escarole and drain well. Tear it into bite-size pieces and put into a salad bowl.
  2. Add the apple slices to the greens. Drizzle with walnut oil and toss.
  3. Sprinkle with salt, pepper, and sugar and toss. Add sherry vinegar and toss one more time. Correct the seasonings and acidity, if needed.
  4. On a baking sheet, toast the walnuts for 10 to 12 minutes in a 350°F oven.
  5. Sprinkle the walnuts and Roquefort over the salad and serve.

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