Belgian Endive Salad with Stilton and Apples

Ingredients

• 2  newtown pippin apples rinsed (1 lb. total)
• 1 pound belgian endive white (see notes)
• 1.5 tablespoons dijon mustard 
• 0.5 cup olive oil extra-virgin
• 1 pound belgian endive red (see notes)
• 6 tablespoons red wine vinegar 
• 12 servings salt and pepper 
• 6 oz shallots peeled
• 0.7 pound stilton cheese crumbled
• 0.5 teaspoon sugar 

Equipment

• bowl
• frying pan
• oven

Directions

1. In an 8- or 9-inch-wide pan, mix shallots with about 1 teaspoon olive oil.
2. 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.
3. 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.
4. Add to bowl and mix with dressing.
5. Cut white and red Belgian endive lengthwise into 1/8-inch-wide slices.
6. Add endive and cheese to bowl.
7. Mix gently, and season salad to taste with salt and pepper.