ESCAROLE SALAD WITH APPLES, CANDIED WALNUTS, AND SAINT ANDRé CHEESE

Escarole Salad with Apples, Candied Walnuts, and Saint André Cheese image

Provided by Bon Appétit Test Kitchen

Time 25m

Yield Makes 4 servings

Number Of Ingredients 9

2 tablespoons olive oil, divided
1 Granny Smith apple, cored, cut into 1/3-inch-thick 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 3/4-inch-thick strips (6 cups packed)
1 cup thinly sliced radicchio
2 1/2-inch-thick slices Saint André cheese

Steps:

Heat 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. 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. 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.