BeFIT Resources

Escarole Salad with Gorgonzola-Walnut Apple Crisps

Ingredients:

1 Granny Smith apple, cored, quartered and sliced horizontally (1/4 inch slices)
1/4 cup Gorgonzola cheese crumbles
1/4 cup walnuts halves
1 head escarole, torn into bite-size pieces
Dressing:
1 teaspoon Dijon mustard
1 tablespoon apple cider vinegar
1 small shallot, diced
1 tablespoon olive oil
1/4 teaspoon black pepper

Directions:

Preheat the oven to 350 degrees. Cover a sheet pan with parchment paper or a silicone baking mat. Place the apples on the pan and bake for 5 minutes. Flip the apples, add the walnuts to the pan, and bake for another 4 minutes, until the walnuts are lightly toasted. Remove the pan from the oven, but keep the oven on. Remove the nuts from the pan and set them aside to cool slightly. Spread the Gorgonzola cheese evenly on the apple slices. Chop the nuts and sprinkle them on the apples. Return the pan to the oven for two minutes, to melt the Gorgonzola cheese slightly. While the apples and nuts are cooking, whisk together all the ingredients for the salad dressing in a small bowl. Toss the escarole with the dressing in a large ovenproof bowl. Place the bowl in the oven for two minutes, just to warm the greens. Remove both the greens and the apples from the oven. Divide the greens among four plates, and top with the apples. Makes 4 servings.

Prep Time: 10 minutes Cook Time: 15 minutes

Per Serving: Calories 161; Fat 10g (Saturated 2g); Protein 5g; Carbs 13g; Fiber 2g; Sugar 1.5g