Satisfied Cravings: Favorite recipes from cookbooks I've reviewed.
Pan-Fried apple and Cheese Salad
Serves 2 as a snack or light lunch or supper
| 1 large or 2 small apples |
| 1 tablespoon walnut or peanut oil |
| 2 tablespoons broken walnuts |
| 2 handfuls of salad leaves, perhaps oak leaf lettuce |
| 2 ounces crumbly farmhouse cheese, such as Cheshire or Cheddar |
| 1/2 lemon |
| Wipe the apple(s), but do not peel. Cut in half and then into quarters. Remove the core and cut the fruit into thick slices, about 6 - 8 slices per apple. |
| Warm the oil in a large shallow pan; when it is hot add the apples and walnuts. Cook the apples for about 3 - 4 minutes, until they are golden, turning them once. |
| Place a few salad leaves on each of two plates. Remove the apples from the pan with a metal spatula and scatter them among the leaves. |
| Crumble the cheese over the hot apples -it will soften rather than melt. Squeeze the lemon juice into the pan and drizzle the resulting dressing over the salad. Eat immediately. |
