Ingredients Jump to Instructions ↓

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  11. 4 shallots, thinly sliced

  12. 3 tablespoons apple cider vinegar

  13. 1 tablespoon Dijon mustard

  14. 1 tablespoon granulated sugar

  15. Salt and pepper to taste

  16. 1 tablespoon water

  17. 1/4 pound Wisconsin Blue Cheese*, crumbled (about 3/4 cup) - divided use

  18. 1 1/2 tablespoons fresh lemon juice

  19. 3 red or green Belgian endive, roughly chopped

  20. 1 Granny Smith apple, cored and thinly sliced

  21. 6 ounces romaine hearts, roughly chopped

Instructions Jump to Ingredients ↑

  1. In a small saucepan, combine shallots, vinegar, mustard, sugar, salt, pepper and water, cover and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until shallots are tender, 2 to 3 minutes. Uncover and set aside to cool slightly. Drain any liquid from the pan and reserve.

  2. In a large bowl combine about half the blue cheese, lemon juice and the warm pickling liquid from the shallots; mash with a fork until smooth and creamy; season dressing with salt and pepper. Add endive, apples, romaine, remaining blue cheese and shallots; toss gently and serve.


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