Ingredients Jump to Instructions ↓


  2. 2 Tablespoons white wine vinegar

  3. 1 Tablespoon red wine vinegar

  4. 1/2 teaspoon Dijon mustard

  5. 1/4 teaspoon granulated white sugar

  6. 2 Tablespoons extra virgin olive oil

  7. 1 small shallot, minced

  8. 1/8 teaspoon salt

  9. freshly ground black pepper to taste

  10. NUTS:

  11. 2 Tablespoons unsalted butter

  12. 1 cup walnuts, chopped coarsely

  13. 1/2 teaspoon granulated white sugar

  14. SALAD:

  15. 2 large Belgian endive

  16. 2 medium Granny Smith apples

  17. 1/2 cup Stilton cheese, crumbled

  18. 2 Tablespoons chopped fresh tarragon leaves

  19. freshly ground white pepper to taste

Instructions Jump to Ingredients ↑

  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.


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