Belgian Endive Salad with Stilton and Apples

Belgian Endive Salad with Stilton and Apples
Photo by James Carrier


  • 6 tablespoons red wine vinegar
  • 1 pound red Belgian endive or red radicchio (see notes)
  • 2 Granny Smith or Newtown Pippin apples (1 lb. total), rinsed
  • ½ teaspoon sugar
  • 1 ½ tablespoons Dijon mustard
  • 1 pound white Belgian endive (see notes)
  • 6 shallots (about 1 oz. each), peeled
  • + 3 more ingredients
    • Salt and pepper
    • About ½ cup extra-virgin olive oil
    • 2/3 pound Stilton cheese, crumbled

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 w...

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