Escarole Walnut/Apple Salad
1 medium head of escarole
(green leaf lettuce)
1 Fuji apple, sliced
1 T. OLIVE MILL Roasted Walnut Oil
2 t. sugar
2 t. OLIVE MILL white balsamic vinegar
Ground pepper
½ c. walnuts (toasted 10-12 minutes at
350 degrees)
4 oz. Roquefort cheese
Mix and toss well.
