Endive Salad with Stilton and Apples

Sunset Magazine,
November 2000

Notes: Up to 1 day ahead, roast and chop shallots (step 1); chill airtight. Trim discolored ends from endive (or radicchio); rinse leaves, drain, wrap in towels, enclose in a plastic bag, and chill at least 15 minutes or up to 1 day.

Yield: Makes 10 to 12 servings

Ingredients

6  shallots (about 1 oz. each), peeled

About 1/2 cup extra-virgin olive oil

6  tablespoons  red wine vinegar

1 1/2  tablespoons  Dijon mustard

1/2  teaspoon  sugar

2  Granny Smith or Newtown Pippin apples (1 lb. total), rinsed

1  pound  white Belgian endive (see notes)

1  pound  red Belgian endive or red radicchio (see notes)

2/3  pound  Stilton cheese, crumbled

Salt and pepper

Preparation

1. In an 8- or 9-inch-wide pan, mix shallots with about 1 teaspoon olive oil. Bake in a 350° oven, stirring occasionally, until shallots are slightly browned and barely tender when pierced, about 40 minutes (20 to 25 minutes in a convection oven). When cool enough to touch, finely chop.

2. In a wide bowl, mix shallots, 1/2 cup olive oil, vinegar, mustard, and sugar. Peel apples, quarter, core, and cut lengthwise into 1/8-inch slivers. Add to bowl and mix with dressing.

3. Cut white and red Belgian endive lengthwise into 1/8-inch-wide slices. Add endive and cheese to bowl. Mix gently, and season salad to taste with salt and pepper.

California Endive
15 Poppy House Road
Rio Vista, California 94571
Phone 707-374-2111
Fax 707-374-2063
Email info@endive.com

 

 

 

 

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