My husband, the salad maker in our home, said we needed to use some apples that were in the salad bin…a perfect chance to try this delicious recipe adapted from Golden Blossom Honey. It’s a great fall-season salad; and sautéing the apples in the oil and honey made it exceptional. I always keep some kind of blue cheese in small portions in the freezer and we usually have all the remaining ingredients on hand too. I used my apple wedger to make nice wedges in a hurry.
We enjoyed it with baked pork chops; giving me time to sauté the apples at the last minute.
Apples and Roquefort Salad
4 cups mixed salad greens
1 1/2 tablespoon olive oil
2 Red Delicious apples -- peeled, cored and sliced
1 tablespoon honey
1/2 cup Roquefort or blue cheese -- crumbled
1/4 cup walnuts (or pecans) -- chopped and toasted
2 Tablespoon red wine vinegar
1/2 teaspoon dried thyme
4 Tablespoons olive oil
salt and pepper to taste
Salad: On a salad plate, arrange greens. Heat olive oil in a skillet. Sauté apples until tender. Stir in honey and cook 2 minutes. Place apples on top of salad greens with cheese and nuts. Pour some of the salad dressing over each salad.
Dressing: In a medium bowl, combine vinegar and thyme. Slowly drizzle in oil, beating constantly.