Belgian Endive Salad With Stilton And Apples ... Recipe

1. 1

   In an 8- or possibly 9-inch-wide pan, mix shallots with about 1 tsp.

2. 2

   extra virgin olive oil.

3. 3

   Bake in a 350 degree oven, stirring occasionally, till shallots are slightly browned and barely tender when pierced, about 40 min (20 to 25 min in a convection oven).

4. 4

   When cold sufficient to touch, finely chop.

5. 5

   In a wide bowl, mix shallots, 1/2 c. extra virgin olive oil, vinegar, mustard, and sugar.

6. 6

   Peel apples, quarter, core, and cut lengthwise into 1/8-inch slivers.

7. 7

   Add in to bowl and mix with dressing.

8. 8

   Cut white and red Belgian endive lengthwise into 1/8-inch-wide slices.

9. 9

   Add in endive and cheese to bowl.

10. 10

    Mix gently, and season salad to taste with salt and pepper.

11. 11

    This recipe yields 10 to 12 servings.

12. 12

    Comments: Up to 1 day ahead, roast and chop shallots (step 1); refrigerateairtight.

13. 13

    Trim discolored ends from Belgian endive (or possibly radicchio); rinse leaves, drain, wrap in towels, enclose in a plastic bag, and refrigerateat least 15 min or possibly up to 1 day.

* Per serving · 4 servings · Values may vary.

No additional tips available.