Belgian Endive & Apple Salad
elisa
ingredients
For the Salad- 2 large Belgian endives
- 2 Granny Smith apples
- 1/2 cup Stilton cheese, crumbled
- 2 tbsp chopped fresh tarragon leaves
- 2 tbsp white-wine vinegar
- 1 tbsp red-wine vinegar
- 1/2 tsp Dijon mustard
- 1/4 tsp sugar
- 2 tbsp extra-virgin olive oil
- 1 small shallot, minced
- 1/8 tsp salt freshly ground black pepper to taste
- 2 tbsp unsalted butter
- 1 cup walnuts, chopped coarse
- 1/2 tsp sugar
directions
- 1
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
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
Cut endives lengthwise into julienne strips. Halve and core apples and cut into julienne strips.
- 4
In a large bowl combine endives, apples, walnuts, Stilton, tarragon, and vinaigrette, tossing gently, and season with salt and white pepper.
Source: Loree Lynch
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