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, coarsely chopped
1/2 tsp. sugar
2 large Belgian endives
2 Granny Smith apples
1/2 cup Stilton cheese, crumbled
2 tbsp. chopped fresh tarragon leaves
Freshly ground white pepper, to taste
In a small bowl, whisk together vinegars, mustard and sugar. Add oil in a stream, whisking 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. 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. Toss gently and season with salt and white pepper.
Recipe courtesy of epicurious.com