Serves 4 to 6.

INGREDIENTS

  • for vinaigrette
  • 2 tablespoons white-wine vinegar
  • 1 tablespoon red-wine vinegar
  • 1/2 teaspoon dijon mustard
  • 1/4 teaspoon sugar
  • 2 tablespoons extra-virgin olive oil
  • 1 small shallot, minced
  • 1/8 teaspoon salt
  • freshly ground black pepper to taste
    2 tablespoons unsalted butter
  • 1 cup walnuts, chopped coarse
  • 1/2 teaspoon sugar
  • 2 large belgian endives
  • 2 granny smith apples
  • 1/2 cup stilton cheese, crumbled
  • 2 tablespoons chopped fresh tarragon leaves
  • freshly ground white pepper to taste

    DIRECTIONS

    Make 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.


    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.


    Cut endives lengthwise into julienne strips. Halve and core apples and cut into julienne strips.


    In a large bowl combine endives, apples, walnuts, Stilton, tarragon, and vinaigrette, tossing gently, and season with salt and white pepper.