Ingredients
Dijon Vinaigrette:
3 T apple cider vinegar
1 1/2 T red wine vinegar
3/4 t Dijon mustard
1/2 t sugar
3 T EVOO
2 scallions, sliced
Salt & pepper to taste
Salad:
3 T unsalted butter
1 1/2 c walnuts, chopped
3/4 t sugar
3 large heads Belgian endive
3 Granny Smith apples, julienned
3/4 c crumbled Stilton
Romaine lettuce (for whole)
Preparation
Vinaigrette: Whisk vinegars, mustard and sugar in a bowl. Slowly add olive oil, whisking until blended. Stir in green onions, salt & pepper.
Salad: Heat butter in saucepan over medium heat. Stir in walnuts and sugar. Cook for 2 minutes until walnuts are golden brown. Transfer the walnuts to a bowl. Cut the endive lengthwise into julienne strips.
Combine endive, apples, walnuts and cheese in a bowl. Add the vinaigrette and toss gently to coat. Season with salt & pepper. Spoon onto salad plate lined with romaine lettuce.
