TC Recipe: Watercress with Apples and Roguefort

November 17 2008

By Sous Chef Benjamin Nadolny
Suggested Pairing: 2006 next: Pinot Noir
Serves 2

Watercress with Apples and Roguefort


  • 2 C Watercress
  • 1 oz Roguefort Cheese
  • 1 ea Granny Smith Apple (Sliced)
  • 1 T Cognac Vinegar
  • 3 T Olive Oil
  • 1 T Hazelnuts (Chopped)
  • 2 tsp Parsley (Chopped)
  • Salt and pepper


In a bowl whisk together the vinegar, oil, hazelnuts, parsley and seasoning. Fold the Roguefort into the dressing. Add the watercress. Place on plate and top with the apples. Enjoy