Name: Escarole Salad with Apples, Candied Walnuts, and Saint André Cheese
Prep time: 25 minutes
Total time: 25 minutes
Yield: 4 Servings
Ingredients: 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

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