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Categories:Viewed: 70 - Published at: 7 years ago
Ingredients
- 2 tablespoons olive oil, divided
- 1 Granny Smith apple, cored, cut into 1/3-inch-thick wedges
- 1/2 cup walnut halves
- 1 tablespoon sugar
- 3 tablespoons chopped shallots
- 1 tablespoon apple cider vinegar
- 1 8-ounce head of escarole, cut into 3/4-inch-thick strips (6 cups packed)
- 1 cup thinly sliced radicchio
- 2 1/2-inch-thick slices Saint Andre cheese
Method
- 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.
