Belgian Endive Salad with Stilton and Apples

Notes: Up to 1 day ahead, roast and chop shallots (step 1); chill airtight. Trim discolored ends from Belgian 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.

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

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

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

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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 225Calories from Fat 72

% Daily Value *
Total Fat 18g28%

Saturated Fat 6.7g34%
Cholesterol 27mg9%
Sodium 208mg9%
Total Carbohydrate 10g4%

Dietary Fiber 2.3g10%
Protein 7.4g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Belgian Endive Salad with Stilton and Apples