Hearts of Escarole with Apples and Roquefort

This is a perfect combination of sweet, bitter and savory

Serves 4

1 large head escarole or frisée

1 crisp eating apple, Jonagold, Honeycrisp, etc.

¼ cup broken up walnut pieces, toasted at 350°F. for 5 minutes

3 or 4 tablespoons olive oil or walnut oil

1 Tbsp. Sherry vinegar or white wine vinegar

Salt and pepper

2 ounces crumbled Roquefort or other blue cheese

Remove the outer dark green leaves of the escarole and darker ends of the inner leaves. Cut into 1” pieces and wash and spin dry. Quarter, core and slice the apple. Rub toasted walnuts in a kitchen towel to remove loose skin.

Whisk together oil and vinegar and season with salt and pepper. Toss apple and escarole together with the vinaigrette. Sprinkle with the walnuts and cheese.