Ingredients
- 6 x shallots - (about 1 oz ea) peeled
- ½ cup extra-virgin olive oil - (about)
- 6 tbsp red wine vinegar
- 1½ tbsp Dijon mustard
- ½ tsp sugar
- 2 Granny Smith or newtown pippin apples - (1 lb total) rinsed
- 1 lb white Belgian endive
- 1 lb red Belgian endive or red radicchio
- ⅔ lb stilton cheese crumbled
- salt to taste
- freshly-ground black pepper to taste
Make it step by step
- In an 8- or 9-inch-wide pan, mix shallots with about 1 teaspoon olive oil.
- Bake in a 350°F 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.
- In a wide bowl, mix shallots, ½ cup olive oil, vinegar, mustard, and sugar.
- Peel apples, quarter, core, and cut lengthwise into ⅛-inch slivers.
- Add to bowl and mix with dressing.
- Cut white and red Belgian endive lengthwise into ⅛-inch-wide slices.
- Add endive and cheese to bowl.
- Mix gently, and season salad to taste with salt and pepper.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.