Recipe - Sauteed Alaskan Halibut With Olive Oil Mashed Potatoes

One fourth cup Sherry wine vinegar or red
wine vinegar
1 tablespoon Chopped fresh thyme or 1
teaspoon dried
One half cup Plus 1 tablespoon olive oil
6 cup Mixed baby greens
3 cup Trimmed watercress
1 Belgian endive; cut or sliced up
1 One half pound Golden Delicious apples;
peeled, cored, cut
; into 1/2inchthick
; slices
1 tablespoon Sugar
1 cup Crumbled Roquefort cheese
One half cup Chopped toasted walnuts

Combine vinegar and thyme in small bowl. Gradually whisk in One half cup oil.
Season to taste with salt and pepper.

Combine greens, watercress and endive in large bowl. Heat remaining 1
tablespoon oil in large nonstick skillet over mediumhigh heat. Add apples
and sugar and saute until apples are almost tender, about 8 minutes.
Increase heat to high and saute until golden brown, about 5 minutes longer.
Place atop greens in bowl. prinkle salad with Roquefort and walnuts. Toss
with enough dressing to coat. Serve, passing remaining dressing separately.

Serves 6.

Bon Appetit November 1993

Converted by MC_Buster.

Converted by MM_Buster v2.0l.