Good Recipes from Friendly Eaters
Escarole Salad with Apples and Candied Walnuts
2 tablespoons olive oil, divided
1 apple, cored, cut into 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 strips
1 cup thinly sliced radicchio
2 1/2-inch-thick slices Saint André cheese (or Brie)
Heat 1 Tb oil in heavy large skillet over high heat. Add apple wedges; cook until beginning to brown, 2-3 min. per side. Divide among plates. Reduce heat to med-high. Add remaining 1 Tb oil and walnuts to skillet; stir 1 minute. Sprinkle walnuts with sugar; stir until walnuts and sauce are deep brown, about 30 sec. Using slotted spoon, transfer walnuts to small bowl. Add shallots to skillet; stir until soft, 10-15 sec. 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. From Bon Appetit, Nov. 2009.
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