Recipe: Watercress with Apples & Roquefort

July 05 2010

By Sous Chef Benjamin Nadolny
Suggested Pairing: next: Washington Riesling
Serves 2

Ingredients
  • 2 cups Watercress
  • 1 oz Roquefort Cheese
  • 1 ea Granny Smith Apple, sliced
  • 1 Tb Cognac Vinegar
  • 3 Tb Olive oil
  • 1 Tb Hazelnuts, chopped
  • 2 tsp Parsley, chopped
  • Salt and pepper

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

Optional Enhancement: Caramelized Apples
    Peel and quarter the apple. Heat a small sauté pan. Sprinkle the apples with a touch of sugar and place in hot pan. Move apples around in pan until caramelized. Let cool and slice.

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  • Beverlykterry

    did you roast or saute the apple slices? they do not look like fresh sliced…

  • Beverlykterry

    did you roast or saute the apple slices? they do not look like fresh sliced…

  • Sasha Kadey

    Beverly, thanks for bringing this to our attention. The recipe works fine with fresh apples, but in the photo they are caramelized. Peel & quarter an apple. Heat small sauté pan. Sprinkle apples with a touch of sugar and place in the pan. Move the apples around in the pan until they are caramelized. Let them cool and slice. I will update the recipe to reflect these optional steps. :)

  • Sasha Kadey

    Beverly, thanks for bringing this to our attention. The recipe works fine with fresh apples, but in the photo they are caramelized. Peel & quarter an apple. Heat small sautu00e9 pan. Sprinkle apples with a touch of sugar and place in the pan. Move the apples around in the pan until they are caramelized. Let them cool and slice. I will update the recipe to reflect these optional steps. :)

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