Escarole Salad with Apples, Candied Walnuts, and Saint Andre

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  • 2 Tbsp extra-virgin olive oil, divided
  • 1 Granny Smith Apple, cored, cut into 1/3-inch thick wedges
  • 1/2 cup walnut halves
  • 1 Tbsp sugar
  • 3 Tbsp chopped shallots
  • 1 Tbsp apple cider vinegar
  • 1- 8 oz head 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


  1. Add 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.
  2. 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.
  3. Stir in vinegar, 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
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