Apple, Endive and Stilton Salad

by Monica Bennion on August 1, 2015


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.

(Serves 4-6)

Recipe courtesy of

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