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Belgian Endive Salad with Stilton and Apples

 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
Step 1
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.

Step 2
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.

Step 3
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.