Sauteed Apple Salad with Roquefort Cheese and Walnuts

• 1/4 cup Sherry wine vinegar or red wine vinegar
• 1 tablespoon chopped fresh thyme or 1 teaspoon dried
• 1/2 cup plus 1 tablespoon olive oil
• 6 cups mixed baby greens
• 3 cups trimmed watercress
• 1 Belgian endive, sliced
• 1 1/2 pounds Golden Delicious apples, peeled, cored, cut into 1/2-inch-thick slices
• 1 tablespoon sugar
• 1 cup crumbled Roquefort cheese
• 1/2 cup chopped toasted walnuts

1. Combine vinegar and thyme in small bowl.
2. Gradually whisk in 1/2 cup oil.
3. Season to taste with salt and pepper.
4. Combine greens, watercress and endive in large bowl.
5. Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat.
6. Add apples and sugar and saute until apples are almost tender, about 8 minutes.
7. Increase heat to high and saute until golden brown, about 5 minutes longer.
8. Place atop greens in bowl.
9. Sprinkle salad with Roquefort and walnuts.
10. Toss with enough dressing to coat.
11. Serve, passing remaining dressing separately.

sherry wine vinegar, thyme, olive oil, mixed baby greens, trimmed watercress, endive, golden delicious apples, sugar, cheese, walnuts

Taken from www.epicurious.com/recipes/food/views/sauteed-apple-salad-with-roquefort-cheese-and-walnuts-2627 (may not work)