Ingredients

For vinaigrette
2 tablespoons white-wine vinegar
1 tablespoon red-wine vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon sugar
2 tablespoons extra-virgin olive oil
1 small shallot, minced
1/8 teaspoon salt
freshly ground black pepper to taste

2 tablespoons unsalted butter
1 cup walnuts, chopped coarse
1/2 teaspoon sugar
2 large Belgian endives
2 Granny Smith apples
1/2 cup Stilton cheese, crumbled
2 tablespoons chopped fresh tarragon leaves
freshly ground white pepper to taste

Directions

APPLE ENDIVE AND STILTON SALAD:

Make vinaigrette:
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.

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.

Cut endives lengthwise into julienne strips. Halve and core apples and cut into julienne strips.

In a large bowl combine endives, apples, walnuts, Stilton, tarragon, and vinaigrette, tossing gently, and season with salt and white pepper.