Ingredients
2
tbsp white-wine vinegar
2
tbsp extra-virgin olive oil
freshly ground black pepper to taste
1
cup walnuts, chopped coarse
1/2
cup Stilton cheese, crumbled
2
tbsp chopped fresh tarragon leaves
freshly ground white pepper to taste
Directions
2.
In a small bowl whisk together vinegars, mustard, and sugar. Add oil in a stream, whisking, and whisk vinaigrette until emulsified. Stir in shallot, salt and black pepper.
3.
In a small saucepan melt butter over moderate heat and add walnuts and sugar. Cook walnuts, stirring, until golden, about 2 minutes, and transfer to a bowl.
4.
Cut endives lengthwise into julienne strips. Halve and core apples and cut into julienne strips.
5.
In a large bowl combine endives, apples, walnuts, Stilton, tarragon, and vinaigrette, tossing gently, and season with salt and white pepper.
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