Apples and Roquefort Salad

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

                        Dressing:

  2          Tablespoon  red wine vinegar

     1/2    teaspoon  dried thyme

  4           Tablespoons  olive oil

               salt and pepper to taste

Directions

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.

 Serves 4