1 head escarole
1 sweet apple
¼ cup shelled walnuts or hazelnuts
3-4 teaspoons olive oil
1 tablespoon white wine vinegar
2 ounces Roquefort or goat cheese
- Preheat oven to 350 degrees. Trim the escarole, discarding any tough outer leaves, wash thoroughly and spin dry.
- Core and slice the apple. Toast the nuts in the oven for about 5 minutes. Take the nuts out of the oven and rub them with a dry towel to remove the skins.
- Whisk together the olive and vinegar, season with sea salt and freshly ground black pepper. Toss the escarole and apple together with this dressing. Sprinkle with the cheese, crumbled, and the toasted nuts.