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.

Yield: Makes 10 to 12 servings

Ingredients

• 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

Preparation

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.

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.

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.

Nutritional Information

Calories:

225 (72% from fat)

Protein:

7.4g

Fat:

18g (sat 6.7)

Carbohydrate:

10g

Fiber:

2.3g

Sodium:

208mg

Cholesterol:

27mg