Yield: 6 servings
Prep Time: 25 min
Cook Time: 2 min
2 Tablespoons white wine vinegar
1 Tablespoon red wine vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon granulated white sugar
2 Tablespoons extra virgin olive oil
1 small shallot, minced
1/8 teaspoon salt
freshly ground black pepper to taste
2 Tablespoons unsalted butter
1 cup walnuts, chopped coarsely
1/2 teaspoon granulated white sugar
2 large Belgian endive
2 medium Granny Smith apples
1/2 cup Stilton cheese, crumbled
2 Tablespoons chopped fresh tarragon leaves
freshly ground white pepper to taste
1. Prepare vinaigrette: In a small bowl, whisk together vinegars, mustard and sugar. Add oil in a stream, whisking, and whisk vinaigrette until emulsified. Stir in shallot, salt and black pepper.
2. Prepare nuts: In a small saucepan, melt butter over moderate heat and add walnuts and sugar. Cook walnuts, stirring, until golden, about 2 minutes, and transfer to a bowl.
3. Prepare salad: Cut endives lengthwise into julienne strips. Halve and core apples and cut into julienne strips.
4. Assemble: In a large bowl, combine endives, apples, walnuts, Stilton, tarragon and vinaigrette, tossing gently, and season with salt and white pepper.
Source: RecipeGirl.com (via Gourmet)