Courtesy of Wild Thymes

4-6 servings

INGREDIENTS:

6 cups baby greens
2 small endives, rinsed and sliced to bite-size
2-3 cups watercress
4 Roma or Pink Lady apples, cored and sliced thinly
3 Tablespoons extra virgin organic olive oil
1 Tablespoon raw honey
1 cup Roquefort cheese
½ cup organic raw walnuts, chopped and lightly toasted

Dressing:
1/8 cup red wine vinegar
1/8 cup balsamic vinegar
1 Tablespoon fresh thyme, finely chopped
½ cup extra virgin organic olive oil

DIRECTIONS:

In a large bowl, combine baby greens, endives and watercress.

Heat olive oil in a skillet while thinly slicing apples. Saute apples for five minutes. Remove from heat and stir in honey to coat the apples.

Prepare the dressing by whisking oil slowly into vinegars. Add thyme and whisk to blend. Toss greens, apples, crumbled Roquefort and toasted walnuts with dressing. Serve.