Belgian Endive Salad with Stilton and Apples
Notes: Up to 1 day ahead, roast and chop shallots (step 1); chill airtight. Trim discolored ends from Belgian endive (or radicchio); rinse leaves, drain, wrap in towels, enclose in a plastic bag, and chill at least 15 minutes or up to 1 day.
- Servings: 10
Source: Sunset Magazine
Ingredients
- shallots , peeled
- About 1/2 cup extra-virgin olive oil
- tablespoons red wine vinegar
- tablespoons Dijon mustard
- teaspoon sugar
- Granny Smith or Newtown Pippin apples , rinsed
- pound white Belgian endive
- pound red Belgian endive or red radicchio
- pound Stilton cheese, crumbled
- Salt and pepper